Scalloped Asparagus Casserole

Provided by Eva Myers

1 1/2 pounds of asparagus (15-20 tips)
6 Tbs Flour
6 Tbs Butter
1/2 tsp pepper
2 cups milk
3/4 cup of diced sharp cheddar cheese or Velveeta cheese
2 Tbs chopped onion
5 Hard boiled eggs
1/2 cup buttered bread crumbs

Cook asparagus until tender, and drain.  Melt butter, stir in flour and seasonings.  Add milk and gradually cook over low heat.  Add half of the cheese and stir until smooth.  Combine sauce, asparagus, and sliced eggs.  Top with bread crumbs, and add remaining cheese.  Bake in the oven at 350 degrees for 30 minutes.