Baked Deviled Eggs

3 cans green asparagas pieces, drained
12 hard cooked eggs
3 (2 1/4 oz.) cans deviled ham
1 tsp. dry mustard
1/2 tsp. cayenne pepper
2 tsp. grated onion
6 Tbl. flour
6 Tbl. butter
3 c. Half and Half
2 c. grated medium sharp cheddar
1 tsp. Worcestershire sauce
1 c. buttered bread crumbs

Butter shallow casserole and place asparagas on bottom. Slice eggs lengthwise. Remove yolks. Mash yolks with deviled ham, dry mustard, cayenne pepper and grated onion. Stuff egg whites with mixture and place on top of asparagas. Make white sauce with butter, flour and Half and Half by melting butter and stirring in flour. Cook this mixture for a minute or two. Gradually add Half and Half. Cook about 5 minutes, stirring constantly. Add cheese and Worcestershire. Stir until cheese is melted. Pour over eggs and asparagas. Cover with buttered bread crumbs and bake at 400 degrees F for 20 minutes or until brown and bubbly. May be made the night before and refrigerated, covered, but place bread crumbs over top just before baking.