2.5 pounds Fresh asparagus, see note 1 4 Hard-boiled eggs 8 slices Cooked bacon 10 RITZ crackers, crumbled 4 tablespoons Butter 4 tablespoons Flour 1 1/2 cup Whole Milk 1/2 cup Water ¼ teaspoon Salt 8 ounces Gruyere, grated

Prep the asparagus. Trim the asparagus ends & divide into two bunches. Wrap each bunch of asparagus in a wet paper towel. Microwave each bunch separately for 2 to 3 minutes a piece or until the asparagus is tender but still a bit of a bite to them. Then cut the asparagus spears into 1 inch pieces.

Layer. Grease dish. Spread half of the asparagus over the bottom of the dish. Sprinkle chopped eggs and bacon over the asparagus. Spread the remaining asparagus over the top.

Make the cream sauce. In a medium saucepan, over medium high heat, melt the butter and then quickly whisk in the flour to make a roux. Cook for about 1 to 2 minutes or until the roux turns a light golden brown and then whisk in the milk and water. Continue whisking until the mixture is smooth and then add the salt and continue to cook until the sauce begins to thicken. This should take about 3 to 5 minutes.

Pour in the sauce and bake. Pour the sauce over the ingredients in the baking dish. I like to give it a shake or two to help the sauce get down between all of the layers. Sprinkle crumbled crackers over the top of the dish.