2 (#303) cans green asparagus spears
4 hard boiled eggs, sliced
1 tsp. salt
1/2 tsp. pepper
3/4 tsp. paprika
1 (10 1/2 oz.) can cream of mushroom soup
1 c. corn flake crumbs
1/4 lb. cheese, grated

Drain asparagus. Save liquid. Arrange in buttered dish. Cover with egg slices, salt, and pepper. Dilute soup with liquid from asparagus. Pour over top. Cover with crumbs. Top with cheese. Sprinkle with paprika. Bake at 400 degrees for 20 to 25 minutes. Serves 6.