1/4 c. butter
1 c. grated Cheddar cheese
1 (10 3/4 oz.) can cream of mushroom soup
1 (15 oz.) can asparagus spears
2 hard cooked eggs, chopped
1 (12 oz.) can sm. early peas, drained

In saucepan, melt together butter, cheese and soup. Arrange asparagus spears in bottom of greased 1 1/2 quart baking dish. Layer cheese mixture, eggs and peas. Bake in 375 degree oven for 30 minutes or until heated through. Serves 4.