Drain 1 can asparagus; put asparagus in casserole. Top with crumbled Ritz crackers. Top with 1 or 2 boiled eggs; drain one more can of asparagus, but save 1/2 of the juice and put with 1/2 can of cream of chicken or mushroom soup. Layer again asparagus, crackers, and eggs. Pour soup and juice over this and add cheese. Bake until bubbly.