Snap off tough ends of asparagus and remove scales with knife or vegetable peeler.

Cut into 1 1/2 inch pieces.

Cook, covered in small amount of boiling water until crisp tender; drain and set aside.

Melt 2 tablespoons butter in saucepan over low heat, blend in flour and cook 1 minute stirring constantly.

Gradually add milk, stirring constantly until smooth and thickened. Stir in salt and pepper.

Arrange half of asparagus in lightly sprayed baking dish.

Top with 1/2 of the egg slices and half of the white sauce. Repeat.

Melt 2 tablespoons butter and combined with cracker crumbs, sprinkle over casserole.

Bake at 350° F for 25 minutes until bubbly and cracker crumbs are golden brown.