Asparagus casserole

Ingredients:

• Two bunches of fresh asparagus
• 4 tablespoons butter
• 4 tbsp. premium flour
• 1 cup of milk
• A pinch of salt
• 140 g of grated cheddar
• 4 hard-boiled eggs
• 1/2 cup crushed saltine crackers (about 10)

Preparation:

1. Preheat oven to 175°C.
2. Place the asparagus in a large pot of boiling water, leaving the bunches untied. Cook for a couple of minutes; the asparagus should be bright green and still crisp. Remove the bunches from the water and trim off the tough ends. Return the trimmed ends to the boiling water and keep on the stove at a gentle simmer.
3. Run the asparagus spears under cold water to stop the cooking.
4. In a medium saucepan, melt the butter. Stir in the flour to make a roux. Cook for 1 minute, then whisk in the milk and 1 cup of the asparagus water. Add salt and continue to cook until the sauce thickens, about 5 minutes. Add the grated Cheddar and cook, stirring, until melted, about 1 minute.
5. Arrange the asparagus in the bottom of a 9 x 13 x 2-inch baking dish, alternating the ends of the spears so that each portion includes both tips and spears. Thinly slice hard-boiled eggs and arrange them on top of the asparagus. Drizzle the cheese sauce over the eggs and asparagus and sprinkle with crushed crackers. Bake until the topping is lightly browned and bubbly around the edges, about 20 minutes.