6 oz. can green asparagus spears (save juice)
1 c. Cheddar cheese, grated
4 slices dry bread, toasted
2 tbsp. flour
2 tbsp. butter
Salt & pepper
2 hard boiled eggs
2 c. milk

Make a white sauce by melting butter and adding flour. Salt and pepper to taste and add milk and asparagus juice. Cook over medium heat until thick. Pour 1/3 of the sauce in a casserole dish. Break toast into small pieces, add asparagus and sliced eggs. Pour remaining sauce over mixture. Sprinkle cheese on top and place in 350 degree oven until hot.