1 1/2 lbs. fresh asparagus, cut in 1/2 inch pieces
1 thickly sliced med. onion
1 c. boiling water
1/2 tsp. salt
2 c. grated processed American cheese (1/2 lb.)
1/4 c. undiluted evaporated milk
1/4 tsp. pepper
1/4 tsp. salt
3/4 c. tiny fresh bread squares
2 tbsp. melted butter
1 egg
2 tbsp. canned pimiento

Heat oven to 350.

Cook asparagus with onion in boiling water with 1/2 teaspoon of salt. Cover and cook for 5 minutes or until tender, then drain.

Alternate layers of vegetables (onion and asparagus) and cheese in 1 1/2 quart casserole.

Pour on milk with beaten egg and pimento, 1/4 teaspoon salt, bread squares and pepper. Mix together and top with butter.

Bake uncovered 30 minutes or until lightly browned. Makes 6 servings.