1/3 c. butter
1/2 c. plain flour
2 c. asparagus liquid and milk
1 tbsp. green pimento
1/2 c. grated cheese
2 c. canned asparagus (or fresh cooked)
4 hard boiled eggs
1/3 c. buttered bread crumbs

Melt butter, stir in flour, drain liquid from asparagus and add enough milk to make 2 cups. Make cream sauce, stirring constantly. Place in baking dish alternately, Cover with buttered crumbs and bake about 25 minutes at 375 degrees. Serves six.