1 lb. frozen potatoes
1 c. thinly-sliced onions
1/4 lb. butter
3 1/2 T. flour
5 eggs, scrambled
1 1/2 c. sharp Cheddar cheese
2 (2 oz.) cans asparagus spears
Line bottom of greased casserole with potatoes. Drain and reserve liquid from asparagus spears. Melt butter; blend in flour. Add asparagus liquid and cook, stirring until thick. Remove from heat and add scrambled eggs, salt and pepper. Pour a layer of sauce on potatoes in casserole. Arrange asparagus spears on top and cover with remaining sauce. Sprinkle with cheese. Bake slowly, at 320°.
Kathi Anderson