2 lbs. fresh asparagus
12 round Ritz crackers, crushed, divided in 1/2
3 hard cooked eggs, peeled & sliced
2 tbsp. butter
2 1/2 tsp. all-purpose flour
1 tsp. salt
Dash pepper
1 1/2 c. milk
1/4 c. cubed Velveeta

Wash asparagus and cut or break off the tough, woody ends; cut into 1 inch pieces. Plunge into boiling water and cook 4-5 minutes or until tender. Drain and set aside. Sprinkle about 1/2 the cracker crumbs in the bottom of a buttered 9x9 inch casserole dish. Add asparagus. Layer egg slices over top. In a heavy saucepan, melt butter. Blend in flour, salt and pepper. Add milk at once. Cook until mixture has thickened and is bubbly. Cook and stir 2 minutes. Add cheese cubes. Stir until melted and smooth. Pour sauce over asparagus and egg. Top with remaining cracker crumbs. Bake, uncovered at 350 degrees for 30-35 minutes. Double the ingredients for a 9x13 inch casserole.