2 lb. fresh asparagus, cooked or 2 cans asparagus
2 med. potatoes, peeled and sliced 1/4 inch thick, cooked
4 hard boiled eggs, sliced
2 c. diced cooked ham
1/2 c. bread crumbs
6 tbsp. butter
3 tbsp. flour
1 1/2 c. milk
3/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. dry mustard

Place layer of 1/2 of asparagus in 2 quart casserole. Add potato slices. Cover with alternating layers of eggs, ham, and top with remaining asparagus. Make sauce by blending flour in 4 tablespoons melted butter. Stir in milk, cook until thickened, stirring constantly. Add salt, pepper, and dry mustard. Pour over vegetables and ham. Melt remaining butter. Stir in bread crumbs, then sprinkle on top of casserole. Bake at 375 degrees for 20-25 minutes, until crumbs are golden brown and casserole is heated thoroughly. Serves 6.