Creamy Asparagus Casserole

2 pounds fresh asparagus, cut into 1-inch pieces
1/4 cup butter or margarine
1/4 cup all-purpose flour
2 cups milk or half-and-half cream
1/2 teaspoon salt
1/4 teaspoon pepper
6 hard-cooked eggs, sliced
1 cup (4 ounces) shredded cheddar cheese
1 cup crushed potato chips

Place the asparagus in a large saucepan with enough water to cover; cook until crisp-tender. Drain well; set aside.

In a saucepan over medium heat, melt butter. Stir in flour until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes. Add salt and pepper.

Layer half of the asparagus in a ungreased 11-in. x 7-in. x 2-in. baking dish. Cover with half of the eggs, cheese and sauce. Repeat layers. Sprinkle with potato chips. Bake, uncovered, at 350° for 30 minutes or until heated through. Makes 6-8 servings.