Asparagus Almond Casserole

5 tbsp butter
5 tbsp flour
¾ cup milk
1 cup juice from canned asparagus
½ cup mayonnaise
3 can asparagus
5 hard boiled eggs, sliced
¾ cups toasted slivered almonds
¾ cup cracker crumbs

Melt butter in saucepan, add flour & blend. Add milk & juice. Cook over low heat, stirring until thick. Add mayonnaise. Arrange ½ of asparagus, eggs & almonds in 9x13 glass dish. Cover with ½ the sauce. Repeat. Top with cracker crumbs. Bake 30 min @ 350.
*Would be good with sliced mushrooms &/or cooked bacon bits.