Show OF THE WEEK No doubt you will have leftover Easter eggs to use and the Extension Service from the at Logan suggests you try the following luncheon dish for FRESH ASPARAGUS WITH EGGS AND CREAM SAUCE 4 to 6 2 fresh cut in 4 hard cooked sliced 2 cups cream sauce Break off each stalk of asparagus as far down as it snaps Wash thoroughly to remove any loose scales and Leave the Cook in of boiling salted water in a tightly covered pan for 8 to 10 minutes or until spears can be easily pierced with a Serve while hot on tiny toast Slice the eggs over all and top with cream For six generous servings use 6 |