1 small bag plain potato chips (crushed)
2 hard boiled eggs
1 can asparagus tips (drained, reserve juice)
1 can cream of mushroom soup
1 c. grated cheese
1/2 c. asparagus juice

Line casserole dish with chips. Cut and layer eggs over chips. Combine juice with soup to make thin sauce. Pour over eggs and arrange asparagus over top and sprinkle with cheese.

Bake at 350°F for 20 minutes. (Serves 8.)