6 eggs (in shell)
Water
1 lb. fresh asparagus, cut into 1 inch pieces
1/4 c. butter
1/4 c. flour
1/2 tsp. salt
1/2 tsp. dry mustard
1/4 tsp. original Worcestershire sauce
1 1/2 c. milk
1/2 c. Swiss cheese, shredded
2 tbsp. Parmesan cheese, grated
2 slices day old bread
2 tbsp. melted butter

Put eggs in medium size saucepan; add cold water to 1 inch above eggs, cover, and heat to a rapid boil. Remove pan from heat; let stand, covered, 15 to 17 minutes. Immediately run cold water over eggs; peel and slice. Lay sliced eggs evenly over bottomof 8 inch square baking dish.

Cook asparagus in 1/2 inch water until crisp tender; drain and arrange evenly over eggs. Melt butter; blend in flour, salt, mustard and Worcestershire. Gradually blend in milk; cook, stirring constantly, over medium low heat until bubbly.

Remove from heat; add cheese, stirring until cheese melts. Pour over asparagus. Tear bread into pieces; process in blender or food processor until soft crumbs form. Mix crumbs with melted butter; sprinkle evenly over casserole. Bake in preheated 350 degree oven 25 to 30 minutes, until heated through and crumbs are light brown.