1 roll Ritz crackers, crushed
1 tall can asparagus
3 hard boiled eggs, chopped or sliced
1 can cream of mushroom or chicken soup
1 sm. can Carnation milk
2 c. grated Mozzarella cheese
1 stick butter

Heat soup and milk. Add cheese and butter until melted (don't boil). IN a 9 x 13 inch baking dish, make a crust of crackers, evenly spread, and reserve some for top. Place drained asparagus on this, then eggs. Pour soup mixture over all this, then sprinkle remaining crackers. Bake at 350 degrees for 30 minutes.