1 can asparagus spears
cracker crumbs

Sauce:

1 can mushroom soup
grated cheese (sharp)
1/4 c. milk
1 medium jar pimientos
2 hard-boiled eggs, chopped

Mix together sauce ingredients.

Put 2 layers asparagus in buttered casserole, cracker crumbs, then 1/2 sauce. Repeat layers with grated cheese on top and dots of butter on top.

Bake at 350°F for 30 minutes.