3 pkgs. frozen asparagus spears
3 hard boiled eggs, sliced
1/2 lb. Old English cheese
3 tbsp. butter
1 1/2 tbsp. flour
1 1/2 to 2 c. milk

Cut asparagus in 1-inch pieces. Cut cheese in cubes.

Cook and drain asparagus well. Make sauce by blending butter, flour, and milk in double boiler. Add cheese after they are blended and stir until cheese is melted. Season with salt and Worcestershire sauce to taste.

Arrange alternate layers of asparagus and sliced eggs in casserole. Pour sauce over all. Criss-cross thin strips of pimento on top layer of eggs. Bake in 350 degree oven for 1/2 hour or until sauce bubbles. Serves 6-8.