Edith Harris' Asparagus Casserole - cooking recipe

Ingredients

2 cans asparagus tips
3 hard-boiled eggs, sliced
1 small can pimento
salt to taste
Medium White Sauce (recipe follows)
cornflake crumbs

Preparation

Alternate layers of asparagus, eggs, pimento and sauce.
Top with cornflake crumbs.
Dot with butter.
Bake at 350\u00b0 for 30 minutes.
Serves 6.