4 med. firm, ripe tomatoes
2 (15 oz.) cans asparagus (I buy pieces not whole)
1/2 c. mayonnaise (light)
2 c. grated sharp cheese
1/2 tsp. Worcestershire sauce
3 tbsp. grated onion

Preheat oven to 350 degrees. Cut stems off tomatoes and slice each into 3 thick slices. Cut asparagus spears in half and arrange on top of tomato slices in a buttered shallow baking dish. Combine remaining ingredients and spoon over asparagus. Bake 10-15 minutes or until cheese is melted. Don't over bake. Can be made early in the day and refrigerated. Serves 6-8.