asparagus casserole

salt & pepper
2 pounds asparagus
6 tbsp butter
4 tbsp all purpose flour
1 cup heavy creaam
1-2 pinches paprika
salt & pepper
4 hard boiled eggs, sliced
2 cup fresh bread cubes
1 cup coarsely chopped Cabaret or Ritz crackers
1/2 cup grated parmigiano-reggiano cheese

Preheat oven to 350. Bring a large pot of salt water to a boil. Trim woody ends of asparagus & cut them into 1" pieces. Add to boiling water for 4-6 minutes until just soft. Drain & keep 1 cup of the water.

Melt 4 tbsp of the butterin a sauce pan over medium heat.Add the flour, cook
stirring for 2 minutes. Whisk in the reserved water, then cream, stirring until smooth &thick, about 8 min. Add the paprika, then season with salt & pepper.

Layer the asparagus,egg & sauce alternately in a med. size baking dish, ending with the sauce. Sprinkle with the bread cubes, cracker crumbs & cheese. Dot with the remaining butter. Bake until bubbly & lightely golden, 25-30 minutes. Serve warm.