1 (14 1/2 oz.) can asparagus
1 can cream of mushroom soup
4 hard boiled eggs
8 crushed saltines
1 pkg. grated cheddar cheese

Drain asparagus. Put half of asparagus in bottom of baking dish. cut up two hard boiled eggs over the asparagus. Place half of soup, spreading with back of spoon. Crumble 4 crackers on top. Sprinkle half of cheese on top. Repeat for second layer. Bake at 350 degrees for 30 minutes. Serves 4.