Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 6 eaches | Hard-cooked eggs |
| 1½ cup | Medium white sauce |
| ¾ cup | Buttered crumbs |
| 2 eaches | Dozen stalks canned or fresh, cooked asparagus |
| \N \N | Salt and pepper |
Fill well-oiled baking dish with alternate layers of sliced eggs and asparagus. Season with salt and pepper. Add white sauce. Cover with buttered crumbs. Bake in moderate oven (400 F) until sauce bubbles. 6 servings. Elizabeth Shaffer, Albuquerque, N.M.