|Canned whole white asparagus||51 Ounce (Three 17 Ounce Cans, Vertically Packed)|
|Homemade mayonnaise/Commercial mayonnaise thinned with light cream||1⁄2 Cup (8 tbs)|
|Hard cooked eggs||2 , sieved|
Drain asparagus, trying to keep spears whole.
Place lettuce leaves on 8 salad plates and arrange asparagus on lettuce leaves.
Place a spoonful of mayonnaise over asparagus.
Garnish with hard-cooked egg.