1 1/2 lbs. fresh asparagus
1/2 c. cracker crumbs
4 hard cooked eggs
1/4 lb. grated cheese
1 can cream of mushroom soup
1 c. milk
1/4 tsp. salt
Pepper to taste

Put cracker crumbs in bottom of greased baking dish, reserving a few for the top of casserole. Then add asparagus, eggs, and cheese in layers. Mix soup and milk; pour over. Add salt and pepper; top with remaining cracker crumbs. Bake at 350 degrees for 25 minutes.