2-10oz. cans asparagus tips
1-10 oz. can mushroom soup + 1/2 can water
2 hard-cooked eggs
1 cup Italian bread crumbs
1 cup Monterrey Jack Cheese
1/8 tsp. paprika
1/2 cup chopped walnuts
1-2 drops Colgin Worcestershire Sauce
salt and pepper to taste
Combine soup, water, Worcestershire sauce,
paprika, walnuts, eggs, salt and pepper.
Simmer on low heat 5 minutes. Layer asparagus
in baking dish. Pour soup over asparagus.
Top with bread crumbs and cheese. Bake in oven
at 350 degrees for 30 minutes.