You can now buy fresh asparagus year round. It is better than canned asparagus. Make this recipe whenever you feel like it. It makes a good company dish.

DEVILED EGGS AND ASPARAGUS
6 hard cooked eggs, peeled
1/4 teaspoon dry mustard
1/4 teaspoon celery salt
2 1/2 tablespoons mayonnaise
3/4 teaspoon salt, divided
1/8 teaspoon pepper
3 tablespoons butter or margarine
3 tablespoons plain flour
1 1/2 cups milk
1 cup (8 ounces) shredded cheddar cheese
1 tablespoon minced onion
2 tablespoon minced pimiento
1 pounds fresh asparagus spears, trimmed and cooked
1 cup corn flakes, crushed to fine crumbs
1 tablespoon butter or margarine, melted

Cut eggs in half lengthwise as for deviled eggs. Remove yolks, mash and combine with dry mustard, celery salt, mayonnaise, 1/4 teaspoon salt and the pepper. Fill egg whites with yolk mixture. Set aside. Next, melt the 3 tablespoons butter in saucepan. Stir in flour and 1/2 teaspoon salt until bubbly. Add milk, stirring constantly. Cook until thickened. Add cheese and minced onions. Stir until cheese is melted. Stir in pimiento. Next, spread half of cooked asparagus spears in greased 1 1/2 quart casserole. Arrange deviled eggs on top with cut side of eggs up. Put rest of asparagus spears on top of deviled eggs. Cover all with cheese sauce. Combine crushed corn flakes and melted butter. Sprinkle over top of casserole. Bake at 350 F. for about 20 minutes or until top is browned.