Cut asparagus spears in halves. Arrange 6 slices bread on
bottom of slightly greased 13 x 9-inch baking dish. Fold cheese slices
in half (if from long package) and put 1 on each slice of bread. On
each slice of cheese, put bottom of 4 asparagus spears; layer each
with remaining slice of bread, another slice of cheese and 4 asparagus
tips. Top with another slice of cheese.
In a bowl, beat eggs until light; add remaining ingredients.
Pour over sandwiches and refrigerate for 1 hour. Bake at 350 degrees for 45
minutes, until golden brown. Makes 6 servings.
