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2 packages (10 ozs each) frozen asparagus
1 medium onion, chopped
2 tablespoons chopped pimento
1/2 stick (1/4 cup) butter or margarine
6 tablespoons flour
3 cups milk
2 teaspoons salt
1/4 teaspoon pepper
1/8 teaspoon thyme
4 hard-cooked eggs, sliced
1/2 cup shredded Swiss or Cheddar cheese
1/2 cup dry bread crumbs

Cook asparagus according to directions on package, until barely tender.

Pan-fry onion and pimento in butter in a large skillet, about 1 minute. Add flour; stir until blended. Gradually add milk; cook and stir until thickened. Add salt, pepper, thyme, sliced eggs, and asparagus. Pour into a 2-quart casserole. Top with cheese and crumbs. Dot top with additional butter, if desired. Bake in a moderate oven (350°F) 30 minutes, or until bubbly. Serve hot. Yield: 8 servings.