|All purpose flour||1 Tablespoon|
|Asparagus spears||1 1⁄2 Pound (Cooked And Liquid Reserved, Use Fresh Ones)|
|Evaporated milk||1⁄2 Cup (8 tbs)|
|Cornflake crumbs||1⁄2 Cup (8 tbs)|
|Hard cooked eggs||2|
|Shredded cheddar cheese||1⁄2 Cup (8 tbs)|
Melt butter in saucepan.
Stir in flour, salt, and pepper.
Add asparagus liquid to evaporated milk to make 1 1/2 cups.
Stir into flour mixture and blend until smooth.
Cook sauce for 2 minutes.
Spread asparagus spears in bottom of greased, shallow 2-quart casserole.
Sprinkle half of crumbs over asparagus; add eggs and half of the sauce.
Add remaining crumbs, then the remaining sauce.
Sprinkle with Cheddar cheese.
Bake at 350Â° for 30 minutes, or until bubbly.