Chicken with asparagus

• 2 tablespoon shortening or butter
• 1 tablespoon flour
• salt
• pepper
• paprika
• 2 cups cream or evaporated milk
• 1 egg beaten
• 2 cups diced cooked chicken
• 2 cups cooked asparagus, cut into 2 inch length
• 2 tablespoons chopped pimiento

Melt shortening or butter and add flour and seasonings. Add cream or milk and cook until slightly thickened, stirring constantly. Pour over egg and blend. Add chicken, asparagus tips, and pimiento and heat thoroughly.

Serve on hot toast

Serves 4