Asparagus Au Gratin
(Charleston Receipts)
1 package frozen asparagus
5 hard boiled eggs, deviled
5 slices buttered toast
1 cup grated cheese
2 cups white sauce
1/2 tsp Worcestershire sauce
Cook asparagus as directed on package. Add cheese and Worcestershire sauce to white sauce. Place some asparagus on hot buttered toast. Place one half deviled egg on either side of the asparagus and cover with cheese sauce. Serves 5.
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