Goldenrod Asparagus

1 No. 1 can asparagus tips

2 cups medium Béchamel sauce

3 hard-coddled eggs       

            Buttered toast

12 stuffed olives

Heat asparagus in juice. Dice egg whites and olives and add to sauce. Arrange hot asparagus on toast, cover with sauce and garnish with sieved egg yolks. Serves 6.