Fresh asparagus is available year around in the stores. But this is springtime. This is when asparagus is best. Pick up some at the Farmer's Market and try this recipe. Of course, you could use canned asparagus, but we all know that fresh is better

Asparagus And Egg Casserole
2 tablespoons butter or margarine
2 tablespoons plain flour
1 2/3 cup evaporated milk
1/3 cup water
1 tablespoon minced onion
1 teaspoon salt
1/8 teaspoon pepper
1 teaspoon prepared mustard
1 teaspoon Worcestershire sauce
3 pounds fresh asparagus
or three 15 ounce canned asparagus, drained
4 hard boiled eggs, peeled and sliced
1 cup shredded cheddar cheese

When using fresh asparagus, wash and cut in 1 inch pieces. Cook in water to cover until tender, drain and set aside. Melt butter in saucepan. Stir in flour, cook until hot and bubbly but not brown. Gradually stir in evaporated milk and water and minced onion.. Cook, stirring, over medium heat until thickened. Add salt, pepper, Worcestershire sauce and mustard. Arrange half of asparagus on bottom of greased 8 by 12 inch baking dish. Top with half the egg slices and half of the sauce. Sprinkle half the cheese over top. Repeat layers. Cover dish with foil. Bake at 350 F. for 20 to 30 minutes or until sauce is bubbly. Serves.8