Asparagus Luncheon Platter - cooking recipe

Ingredients

2 lb. asparagus
1 (10 1/2 oz.) can condensed cream of mushroom soup
1/2 c. light cream
1 tsp. lemon juice
1 beaten egg yolk
salt and pepper
6 slices buttered toast

Preparation

Cook asparagus in boiling salted water 10 minutes. Mix mushroom soup, cream, lemon juice and egg yolk; season. Heat thoroughly. Pour over drained asparagus arranged on toast. Serves 6 to 8.