10 hard boiled eggs
3 cans asparagus
2 cans deviled ham
1/2 tsp. Worcestershire sauce
1 tsp. dry mustard
2 tsp. grated onion
1 tbsp. cream
2 tsp. salt
1/2 tsp. pepper
6 tbsp. butter
6 tbsp. flour
3 c. milk
3 c. grated cheese
1 c. crushed corn flakes

Slice eggs, remove yolks, and blend with 3/4 teaspoon mustard, cream salt, pepper, ham, Worcestershire, and onion. Stuff the eggs with mixture. Melt butter; add flour and milk to make white sauce. Cook 5 minutes until thick. Add cheese and 1/4 teaspoon dry mustard, 1 1/2 teaspoons salt, and pepper. Put asparagus in 9 x 13 inch casserole. Put eggs on top and pour on sauce. Mix corn flakes with 2 tablespoons butter and put on top. Bake at 400 degrees for 20 minutes. Serves 12.