Melt butter in a medium saucepan, pour off 2 Tbsp. of butter and mix with bread crumbs, save for the topping, and set aside.

Stir flour into remaining butter and let cook for 2 min. stirring over medium heat. Do not brown. Remove from heat.

Gradually whisk in the milk, cream, nutmeg, salt, and pepper. Cook whisking constantly until sauce is smooth and thickened, about 3 min. Remove from heat and stir in the cheese.

Preheat oven to 375F. In a buttered 1.5 L casserole alternate layers of sauce, asparagus, and eggs, ending with the sauce.

Sprinkle the top with the bread crumbs. (Can be prepared to this point, covered and refrigerated. Bring to room temperature before baking).

Bake uncovered for 15-20 min. or until heated through.

Can be easily doubled for a larger group.

Note: To cook the perfect hard-boiled egg. Place eggs in cold water in a pot and bring to boil over medium-high heat.

Once the water is boiling remove from heat and let stand in the hot water for 10 min.

Let cool and peel by cracking the top and bottom of the egg. Slice with an egg slicer.