Total Calories: 267
Preheat oven to 400°. Lightly grease a baking sheet.
Lightly toast bread. For each sandwich, spread mayonnaise on one side of bread. Place mayonnaise-side up on baking sheet. Top with 2 slices luncheon meat, then 1 sliced egg and 3 or 4 asparagus spears set aside.
In a small saucepan, mix soup and milk. Stirring over medium-high heat, cook until smooth and hot. Spoon about 1/4 cup of the sauce over each sandwich. Cover remaining sauce and keep warm.
Bake sandwiches for 10 minutes.
Meanwhile, in a medium skillet over medium-high heat, fry bacon until crisp. Drain on paper towels.
Place sandwiches on individual serving plates. Spoon remaining sauce over sandwiches. Top with bacon and sprinkle with parsley.
Note: Sandwiches can be baked in individual baking dishes or ramekins if desired.
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