1 med. can giant asparagus
1 1/2 c. heavy cream sauce
1/2 c. grated American snappy cheese
2 hard boiled eggs, cut in thick slices
1/4 lb. almonds, blanched and cut in halves

Cut asparagus in half, place layer in bottom of pie plate casserole, sprinkle over half the nuts and one of the sliced eggs. Add rest of asparagus, nuts and eggs. Pour over the asparagus the heavy hot sauce into which the grated cheese has been stirred until melted. Sprinkle more grated cheese lightly over the top and put in stove until very hot, and the cheese is browned as in macaroni.