1 can asparagus spears

Sauce:

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

Mix sauce ingredients together. Put 1 layer of asparagus in buttered casserole dish. Then put a layer of cracker crumbs, then 1/2 of the sauce. Repeat layers. Cover top with grated cheese and lots of butter.

Bake at 350°F for 30 minutes.

If recipe is doubled, double all ingredients except boiled eggs.