9 tbsp. butter, melted
9 tbsp. cornstarch
3 (10 1/2 oz.) cans asparagus spears
Milk
6 hard-cooked eggs, thinly sliced
3 c. shredded cheddar cheese
Buttered bread crumbs

Combine butter and cornstarch; stir over medium heat until mixture is smooth and bubbly. Drain asparagus and reserve juice; add enough milk to reserved juice to make 4 1/2 cups liquid. Add milk mixture to sauce; cook, stirring constantly, until mixture begins to thicken.

Layer asparagus, eggs, cheese and sauce in a greased 2 1/2 quart casserole dish. Repeat layers. Top with buttered bread crumbs. Bake at 325 degrees for 30 minutes.