Asparagus Stuffed Egg

Ingredients:

• 8 eggs, hard boiled
• 1/2 teaspoon worcestershire sauce
• 1/2 teaspoon onion salt
• 1 (2 1/4oz) can deviled ham
• 2 tablespoons mayonnaise
• 4 tablespoons butter
• 4 tablespoons flour
• 2 cups half and half
• 8 ripe olives, sliced
• 6 tablespoons sharp cheese, grated
• 2 tablespoons red pimiento, chopped
• 1 (16oz) can asparagus tips
• 1/2 cup bread crumbs
• additional butter

Instructions:

Cut the eggs in half lengthwise. Mash the yolks in a small bowl and mix in the remaining ingredients. Fill the egg white cavities with the mixture. In a saucepan, melt the butter over low heat and stir in the flour. Slowly add the half and half, then add the olives, cheese and pimiento. Drain the can of asparagus, then cut the tips in half and put in a greased 9-inch casserole dish. Cover with the egg halves and pour the sauce over the top, making sure that the sauce runs down to the asparagus. Sprinkle with bread crumbs and dot with butter then bake at 350° for 45 minutes.