St. Sam's and St. Bede's Recipe Pages
                Bon Appetit!
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Asparagus Casserole

one can of the best brand asparagus spears
one small can of Pet Milk
1/4 pound grated sharp cheese 
a hand full of pitted green olives (only if you like them)
4 boiled eggs sliced
toasted bread crumbs
a table spoon of flour
1/2 teaspoon of black pepper
1 teaspoon of butter
1 teaspoon of paprika
1/2 teaspoon of salt
1/2 cup of toasted almond slivers

In a double boiler make a white sauce. 
Use one cup of liquid including the juice of the canned asparagus 
  with pet milk to fill the rest of a cup.  
Stir in  the flour, salt, pepper, butter and paprika.  
When the sauce has thickened, stir in grated cheese, and the almond slivers.  
Last, stir in the asparagus (and olives if you like them).  
Pour the mixture into a greased casserole, making several layers of sauce 
  and sliced boiled eggs (with no egg on top).  
Top the casserole with the bread crumbs.  Cover.  
Cook for half an hour at 350 degrees.  
Serve hot.

From: Louie Crew 
Date: Wed, 02 Feb 2000 
Subject: Asparagus Casserole