Chipped Beef and Asparagus

1 lb asparagus cut up
2 Tbsp finely chopped onion
4 oz dried beef, shredded
3 Tbsp butter
1 Tbsp flour
2/ cup milk
1/2 cup shredded Cheddar cheese
2 Tbsp chopped pimiento
Toast Cups

Cook asparagus in boiling salted water until tender. Drain.
Cook and stir onion and beef in butter until onion is tender.
Remove from heat. Blend in flour. Cook over low heat, stirring until
mixture is bubbly. Remove from heat and stir in milk. Heat to boiling
stirring constantly. Boil one minute.
Stir in cheese, asparagus, and pimiento, heat through.
Serve in toast cups or over corn bread.
4-6 servings
If beef is too salty, pour boiling water over it and drain well before
using.

Toast Cups:
Trim crusts from thinly sliced bread; spread with butter. Press buttered
side down into muffin cups. Bake 12 minutes or until lightly toasted.



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