Slice up left over turkey, chicken, or goose. Preheat oven to 350˚. Cook one package of frozen asparagus ‘til almost tender. In one quart buttered baking dish, arrange one-half the asparagus under generous slices of cooked, sliced fowl. Repeat the process with rest of bird and greens. Combine one can cheese soup (undiluted) with ½ c coffee cream, 1 tsp Worcestershire sauce, and salt and pepper to taste. Pour it on top, sprinkle with buttered bread crumbs and paprika, and bake 25 minutes.
Serves 4