1 can asparagus (reserve juice)
1 can cream of asparagus soup
2 boiled eggs
1/2 c. grated cheese
1/2 c. crushed potato chips

Use a 1 1/2 quart casserole. Make layers with the asparagus, soup, boiled eggs, and cheese, using 1/2 of each for each layer. Top with the last half of the soup diluted with the liquid from the asparagus. Top with potato chips. Bake at 350 degrees for about 30 minutes, or until casserole bubbles.