Creamy Asparagus On Toast

• 1 lb fresh asparagus, trimmed
• 2 hard-cooked eggs, sliced
• 1/4 cup butter, plus
• 3 tablespoons butter, divided
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1 dash pepper
• 2 cups milk
• 1 cup shredded cheddar cheese
• 1/2 cup soft breadcrumbs
• 4 slices bread, toasted and halved

1. In a large skille, bring 1/2 inch of water to a boil. Add asparagus; cover and boil for 3 minutes or until crisp-tender. Drain. Transfer to a greased 11 x 7 x 2-inch baking dish. Arrange egg slices over top.
2. In a large saucepan, melt 1/4 cup butter; gradually stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add cheese and stir until melted. Pour over eggs.
3. In a small skillet, melt the remaining butter; toss with bread crumbs. Sprinkle over top of casserole. Bake, uncovered, at 375 degrees F for 15 minutes or until lightly browned. Serve on top of toast.

fresh asparagus, eggs, butter, butter, flour, salt, pepper, milk, cheddar cheese, soft breadcrumbs, bread

Taken from www.food.com/recipe/creamy-asparagus-on-toast-298048 (may not work)