2 cans asparagus
1 c. milk
3 tbsp. butter
1 c. grated cheese
2 tbsp. flour
1/2 tsp. salt
3 hard boiled eggs, sliced
1/2 c. toasted almonds, chopped
Buttered bread crumbs

Make cream sauce by melting butter, adding flour until bubbly, then adding milk and cook until thick. Add cheese to salt and cook until blended. In a greased 8x13 casserole alternate layers of asparagus, sliced eggs, sauce and almonds to make two layers. Cover with buttered bread crumbs and bake, uncovered, at 350 degrees for 30 minutes.