2 lbs. asparagus spears, cooked & drained
3 hard boiled eggs, sliced
1 (8 3/4 oz.) can Hollandaise sauce
1/4 c. Cool Whip
1 tsp. lemon juice
1 tsp. grated lemon peel

Arrange asparagus in casserole dish. Top with egg slices. Blend sauce, Cool Whip and lemon juice. Spoon over top. Broil 3 to 4 inches from heat 6 to 8 minutes. Sprinkle with lemon peel.