Cook asparagus until tender, drain and cut into bite size pieces.
Place asparagus in 1 1/2-quart casserole. Place sliced, hard-cooked eggs over asparagus.
Melt butter in saucepan over very low heat. Blend in flour.
Gradually stir in milk and cook until thickened, stirring occasionally.
Blend in Sautérne, seasoned salt, chopped chives and grated Cheddar cheese.
Pour sauce over the eggs in casserole. Arrange thinly sliced tomato over sauce.
Combine and sprinkle bread crumbs and melted butter over top. Bake at 375° F.Servings: 4