1 can cut asparagus tips
2 hard-boiled eggs, diced
3 tbsp. cornstarch
1/2 c. milk (more or less)
1/4 tsp. salt
2 tbsp. butter
Grated yellow cheese

Open asparagus and drain and save juice in a measuring cup. Use part of the juice with the cornstarch to make a paste. Use the rest of the asparagus juice with additional milk, salt and butter to equal about 1 cup of liquid.

Heat the asparagus juice and milk mixture in a small saucepan. Add cornstarch mixture and stir constantly over medium heat until it thickens.

Place first the egg slices and then the asparagus spears in a small greased casserole or pie pan. Pour the thickened sauce over all and top with grated cheese. Bake in 350 degree oven until it bubbles and cheese melts, about 30 minutes.