2 (10 oz.) pkgs. frozen, chopped asparagus
1/4 c. milk
1 flat can water chestnuts, drained and sliced
1/4 c. diced pimento
1/4 tsp. pepper
1 can French fried onion rings
1 (10 oz.) can cream of mushroom soup
1 tsp. Worcestershire sauce
1/2 c. sliced mushrooms
4 hard-cooked eggs, sliced
1/2 tsp. salt

Cook asparagus according to package directions; drain. Place in an 8 or 9-inch square baking dish. Combine soup and milk; add remaining ingredients except onion rings. Pour over asparagus. Garnish with onion rings. Bake in 350 degree oven about 25 minutes. Canned asparagus pieces may be used. Yield: 6 servings.