|Asparagus stalks||8 Small (Use Either Cooked Or Canned)|
|Mayonnaise||1⁄2 Cup (8 tbs)|
Cut the tips off the asparagus, and chop the well strained stalks finely.
Halve the eggs and remove the yolks, mix with the asparagus puree, mayonnaise and seasoning.
Pile back into the white cases and top with the tips of asparagus.
Serve on a bed of lettuce.