1 box (10 ounces) frozen spinach, thawed and drained
4 hard-cooked eggs, sliced
1/2 cup grated sharp cheddar cheese
1/2 teaspoon paprika
Preheat oven to 350°.
Trim and dice asparagus into 1 1/2-inch lengths. Place in pot with water to barely cover and cook 2 minutes over high heat until barely done. Drain.
In saucepan, melt butter and stir in flour until bubbly. Quickly whisk in milk until mixture thickens. Add lemon juice, celery salt and pepper and cook 3 more minutes until thickened. Remove from heat.
In baked pie shell, alternate layers of asparagus and spinach with eggs. Pour sauce over filling and smooth out. Top with grated cheese and paprika. Bake in preheated oven 45 minutes until sauce bubbles in the middle. Let cool 10 minutes before serving wedges.