2 tbsp. butter
2 tbsp. all-purpose flour
1/2 tsp. salt
Dash of pepper
2 c. milk
2 lb. fresh asparagus, cut crosswise in 1 1/2 inch pieces, cooked and drained (4 c.)
4 hard cooked eggs, sliced
1/4 c. med. cracker crumbs
2 tbsp. butter, melted

Melt 2 tablespoons butter; blend in flour, salt, and pepper. Add milk all at once; cook, stirring constantly, until mixture thickens and bubbles. Arrange half the cooked asparagus and all the egg slices in bottom of 8x8x2 inch baking dish.

Add half the white sauce. Top with remaining asparagus and sauce. Toss crumbs with butter; sprinkle on top of sauce. Bake in a moderate 350 degree oven for 30 to 35 minutes or until heated through. Serves 6.