Cook asparagus in 1/2 cup boiling water for 3 minutes (asparagus still will be crisp). Drain, reserving liquid. Add enough milk to the cooking liquid to measure 2 cups liquid.
For sauce, in a medium saucepan, melt the 1/3 cup butter; stir in flour, salt (if you like), and pepper. Stir in milk mixture all at once. Cook and stir until thickened and bubbly. Remove from heat. Stir in pimiento.
Cover bottom of a greased 1-1/2-quart casserole with half of the asparagus, reserving 6 asparagus tips for garnish. Arrange half of the eggs over asparagus. Spoon half of the sauce on top; sprinkle with half of the cheese. Repeat layers. Sprinkle with bread crumbs and drizzle with the melted butter.
Bake in a 425 degree F oven about 20 minutes or until bubbly. Garnish with reserved asparagus tips. Makes 4 main-dish or 6 side-dish servings.
To prepare the asparagus, wash and scrape off the scales, if you like. Break off the woody bases.