3/4 c. butter
1/2 c. flour
4 c. milk
1/2 tsp. salt
1/4 tsp. pepper
1 can green asparagus
1 c. grated aged cheese
1 can pimiento, chopped
4 c. cooked pheasant, chopped
3 c. Ritz cracker crumbs
4 hard cooked eggs, chopped

Melt 1/2 cup butter, blend in flour. Add milk and seasonings, stirring constantly; cook until thickened. Add eggs, cheese and pimiento. Place 1 cup Ritz crumbs in a lightly buttered 2 quart casserole; add a layer of white sauce, pheasant and asparagus. Repeat layer ending with white sauce; top with crumbs. Pour 1/4 cup melted butter over top. Bake at 350 degrees for 30 minutes or until top is browned.