2-3 cans drained asparagus
3-4 boiled eggs, sliced
1 1/2 cans celery soup
Cheese, grated
Salt and pepper to taste
1 sm. can deviled ham
1 can crescent rolls

In a 2-quart casserole dish, layer asparagus, sliced eggs, salt and pepper, celery soup and grated cheese. Repeat the layer again. Spread deviled ham on crescent rolls. Roll up, slice and place over top of the casserole. Cook on 375 degrees until bubbly and rolls cook on top.