Ingredients

　　2 tablespoons butter

　　2 tablespoons all-purpose flour

　　2 cups milk

　　Two 15-ounce cans asparagus spears, drained

　　1 cup grated Cheddar cheese

　　4 hard-boiled eggs, sliced

　　Salt and pepper

　　1 cup breadcrumbs

　　To make the sauce, heat the butter in a skillet; stir in the flour, mixing well, then add the milk all at once. Cook over medium heat, stirring constantly, until thick and creamy; set aside. Arrange half of the asparagus in the bottom of a buttered 2-quart casserole. Top with half of the Cheddar and half of the egg slices. Sprinkle with salt and pepper to taste. Pour half of the sauce on top. Repeat the layers beginning with the remaining asparagus. Top with the breadcrumbs and bake at 350 degrees for 30 minutes.

　　Paula Deen's Kitchen Classics