Crisp Topped Asparagus Casserole - cooking recipe

Ingredients

2 (15 oz.) cans long spear asparagus
1/2 c. margarine
4 Tbsp. plain flour
salt and pepper
buttery cracker crumbs
2 hard-boiled eggs, sliced
extra margarine (to dot on top of casserole)

Preparation

Drain asparagus and save liquid.
In a skillet, melt margarine and stir in flour until smooth.
Slowly add asparagus liquid.
Cook over low heat until thickened.
In a greased baking dish, sprinkle 1/2 the crumbs and cover with 1/2 sauce.
Place all asparagus spears, followed by all egg slices.
Top with remaining sauce. Cover with cracker crumbs dotted with butter.
Bake at 350\u00b0 for 35 minutes.