Asparagus and Eggs Au Gratin

1 cup cracker crumbs
½ cup mild cheddar cheese, grated
½ cup American cheese, grated
Bechemel sauce (recipe follows)
4 hard cooked eggs
2 cup steamed asparagus
Salt and pepper to taste

Sprinkle ½ of the crumbs in the bottom of a buttered casserole dish. Mix the cheeses with the well seasoned bechemel sauce. Place alternating layers of hard cooked eggs, asparagus and sauce in dish; sprinkle salt and pepper on each layer and cover top with the remaining cracker crumbs. Bake at 350 degrees for 20 to 25 minutes.

Bechamel Sauce:
2 Tablespoons butter
2 Tablespoons flour
1½ cups milk

Melt the butter and add the flour. Mix well and cook over medium heat until hot and bubbly. Whisk in 2 cups milk and continue whisking until thickened. Taste and adjust seasoning with salt and pepper.