1/2 c. butter, divided
1/4 c. flour
1 tsp. salt
1/4 tsp. pepper
1/3 c. bread crumbs
1 can asparagus tips
Milk
1 pimento, chopped
1/2 c. grated cheese
4 hard cooked eggs

Melt 4 tablespoons butter and stir in flour, salt and pepper. Drain liquid from asparagus and add enough milk to make 2 cups. Stir liquid in flour paste and cook slowly. Stir constantly until thick. Remove from heat and stir in pimento. Cover bottom of 1 quart casserole with half of the asparagus (reserve 6 or 7 tips for top), eggs, sauce and cheese. Repeat and top with bread crumbs. Garnish with reserved asparagus tips. Melt remaining butter and pour over top. Bake at 350 degrees for 20 minutes or until crumbs are brown.

This dish was served by our daughter's mother-in-law on a visit to Wisconsin.