Grandma’s Scalloped Asparagus

2 lb. asparagus, trimmed and cut into 1 inch pieces
2 cups milk
1/3 cup butter or margarine
1/4 cup flour
1/4 teaspoon salt
1/4 teaspoon pepper
4 hard cooked eggs, sliced
1/2 cup shredded cheddar cheese
1 cup cooked ham, chicken or cubed beef
1/2 cup bread crumbs
2 teaspoons butter, melted

Cook asparagus in 1/2 cup boiling water for 3 min (asparagus will still be crisp). Drain, reserving liquid. Add milk to cooking liquid. In a med. saucepan, melt 1/3 cup butter, stir in flour, salt and pepper. Stir in milk mixture all at once. Cook and stir until thickened and bubbly. Remove from heat. Cover bottom of a greased 2 quart casserole with half of asparagus. Arrange half of eggs over asparagus. Put in half of meat. Spoon in half of sauce, sprinkle with half of cheese. Repeat layers. Sprinkle with bread crumbs and drizzle with melted butter. Bake in 425 degree oven for 20 minutes or until bubbly. Serve over rice, pasta, toast or biscuits.