2 (12 oz.) pkgs. frozen asparagus
1 (10 oz.) can cream of mushroom soup
2 tbsp. milk
1 tsp. Worcestershire sauce
1/4 tsp. salt
1/4 tsp. pepper
1 (8 oz.) can water chestnuts
1 (12 oz.) jar pimentos
1 hard cooked egg
1 (12 oz.) can fried onion rings

Thaw asparagus. Drain well and set aside. Combine next 5 ingredients. In greased 8-inch baking dish layer 1/2 asparagus, water chestnuts, pimiento, egg. Top with 1/2 soup. Repeat layers. Cover with onion rings. Bake at 350 degrees for 25 minutes at 350 degrees.