2 (10 oz.) pkgs. frozen chopped asparagus
1 can cream of mushroom soup
2 tbsp. milk
1 tsp. Worcestershire sauce
1/4 tsp. salt
1/4 tsp. pepper
1 (8 oz.) can water chestnuts, sliced & drained
1 (4 oz.) can mushrooms, sliced & drained
1 (2 oz.) jar pimiento, diced & drained
1 egg, hard cooked, sliced
1-2 (8 oz.) cans fried onion rings

Thaw asparagus and drain well. Set aside. Combine soup, milk, Worcestershire sauce, salt and pepper; mix well and set aside. Layer half each of asparagus, water chestnuts, mushrooms, pimiento, egg and soup mixture in an 8"x8" square baking dish. Repeat layers. Cover and refrigerate. Remove from refrigerator and let stand 30 minutes. Sprinkle onion rings over the top. Bake, uncovered at 350 degrees for 25 minutes. Makes 6 to 8 servings.