Preheat the oven to 350 degrees F.

Trim the asparagus ends. Divide into two bunches and wrap each bunch of asparagus in a wet paper towel.

One at a time microwave the asparagus bunches for 2-3 minutes (depending on the strength of your microwave) until the asparagus is tender but still has a crunch to it.

Cut the asparagus into 1 inch pieces and set aside.

Roughly chop the hard boiled eggs and the cooked bacon. Set aside.

Grease a 9x13 inch casserole 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.

In a medium saucepan, over medium high heat, melt the butter and then quickly whisk in the flour to make a roux. Cook for 1-2 minutes, until the roux turns a light golden brown and then whisk in the milk and water.

Continue whisking until the mixture is smooth. Add the salt and continue to cook until the sauce begins to thicken, approximately 3-5 minutes.

Add the cheese continue to stir until it is fully incorporated.

Pour the sauce over the ingredients in the casserole dish. Give the dish a little shake to help the sauce get between the layers.

Crush the Ritz crackers, leave some chunks you don’t want a fine powder. Sprinkle over the top of the casserole.

Place in the oven and bake for 20-25 minutes or until the sauce is bubbling and the cracker crumbles are lightly browned.

Remove and serve.