Asparagus Luncheon Dish - cooking recipe

Ingredients

2 lb. fresh asparagus spears
1 can cream of mushroom soup
1/2 c. light cream
6 slices buttered toast

Preparation

Cook asparagus in boiling water until well done.
Drain. Combine soup and cream and heat.
Arrange hot asparagus on the toast and pour sauce over.
Garnish with sieved hard-cooked eggs or sprinkle with paprika.