1 (No. 2) can asparagus
2 tbsp. butter
4 heaping tbsp. flour
1 c. milk
salt and pepper to taste
4 eggs

Pecan Sauce:

1 tbsp. butter
2 tbsp. flour
1 c. cream
1 c. pecans

Remove tips from asparagus and place the remaining portions around sides and bottom of an oiled loaf pan. Put 2 tablespoons butter in double boiler; add flour and milk and stir until thick. Season with salt and pepper. Cool. Add well-beaten eggs and asparagus tips. Pour into mold. Set in pan of hot water.

Bake at 300°F until firm, keeping water from boiling. Serve with Pecan Sauce.

Pecan Sauce: Melt butter; add flour and stir until smooth. Add cream and cook until thick. Add broken pecans and pour over loaf just before serving.