3 cans asparagus
3 sliced, cooked carrots
3 hard cooked eggs
1 1/2 tbsp. pimento
1 c. slivered almonds
3 c. med. white sauce

TOPPING:

2 1/2 c. buttered crumbs (I use 6 slices bread cut fine, browned in 1/4 c. butter)

Drain asparagus, slice eggs, layer in casserole (greased).

Top with crumbs. Bake at 350 degrees for 20 minutes. 10 servings.