1 can (16 oz.) asparagus pieces, drain (save 1-2 tbsp. liquid)
1 can cream of mushroom soup
1/2 lb. Velveeta cheese
3 hardboiled eggs
10-12 sliced, stuffed olives
Potato chips to garnish

Mix asparagus, soup, chopped eggs, chopped Velveeta and olives in 9 x 9 inch Pyrex. Add reserved liquid and crush chips on top. Bake in 350 degree oven for 30 minutes.