18 asparagus spears (1 lb.)
1/4 c. butter
1/4 c. flour
1/2 tsp. salt
1 1/2 c. milk
1 c. shredded Cheddar cheese or 6 slices American cheese
4 hard cooked eggs, sliced
1/2 c. cracker crumbs
1/4 c. melted butter

Cook asparagus (cut into pieces) in boiling, salted water until tender.

In a saucepan, melt butter and stir in flour and salt; blend in enough milk to make a smooth paste. Stir in remainder of milk and cook over medium heat until white sauce is thick, stirring constantly. While white sauce is hot, stir in cheese until it's melted.

In a greased 1 1/2 quart baking casserole, layer half of asparagus, sliced eggs and white sauce. Repeat ingredients to make a second layer. Top with cracker crumbs mixed with butter. Bake at 350 degrees for 30 minutes or until mixture bubbles. Place under broiler for 2 minutes to brown top.