2 (10 oz. each) cans asparagus spears
6 hard boiled eggs
2 tbsp. cornstarch
2 c. milk
1/2 stick butter
1/2 tsp. salt
1/4 tsp. pepper
2 c. sharp cheddar cheese, grated
1/4 tsp. cayenne pepper
1 sleeve Ritz crackers, crushed
1/2 stick melted butter
1/2 c. slivered almonds (optional)

Drain asparagus, save liquid. Place half of spears in bottom of greased 9 x 13 casserole. Slice 3 eggs over spears. Mix cornstarch and milk; cook over medium heat until thick. Add 1/2 stick butter, slat, pepper, bring to boil and boil 1 minute. Stir in cheese, liquid from asparagus and cayenne pepper. Stir until cheese melts. Sprinkle 1 cup crumbs over eggs, cover with 1/2 sauce. Repeat layers. Sprinkle remaining 1 cup crumbs over top. Sprinkle with almonds. Bake in preheated 375 degrees, about 40 minutes, until top is brown and mixture bubbles. Serves 6.