2 lbs. fresh asparagus
4 hard cooked eggs, thinly sliced
2 tbsp. butter
2 tbsp. flour
1 1/2 c. milk
1/2 tsp. salt
1/8 tsp. cayenne pepper
1/2 c. grated sharp cheddar cheese
1/2 c. seasoned dry bread crumbs

Clean, wash very well, asparagus spears, discarding the very tough ends. Boil spears in salted water or steamer until tender. Drain asparagus and arrange in a greased, shallow baking dish. Arrange egg slices on top.

Preheat oven to 350 degrees.

Melt the butter and blend in the flour, then stir in milk gradually and bring to a blow boil. Add the salt, cayenne pepper and cheese, stir until cheese melts. Pour over eggs and asparagus. Sprinkle all with seasoned bread crumbs and bake for approximately 20 minutes. 6 servings.