Asparagus Supreme

1-1/2 pounds fresh asparagus, cut into 1-1/2 inch pieces
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup milk
4 hard-cooked eggs, diced
1 jar (2 ounces) diced pimientos, drained
1 cup (4 ounces) shredded cheddar cheese
Dry bread crumbs

Cook asparagus in boiling water until nearly tender; drain and set aside. In a small saucepan, melt butter. Add flour, salt and pepper; cook and stir until smooth and bubbly. Gradually add milk; cook and stir until thickened. Remove from the heat.

Place half of the asparagus in a greased 1-1/2-qt. baking dish. Top with half of the white sauce, eggs, pimientos and cheese. Repeat layers. Sprinkle with bread crumbs. Bake, uncovered, at 325° for 30-35 minutes. Makes 6 servings.