2 cans asparagus spears
5 hard boiled eggs
1 can cream of mushroom soup
1 sm. can pimento
Grated cheese, American or Cheddar

Dilute soup with a little asparagus juice. Layer asparagus and sliced eggs in casserole. Pour soup on each layer. Top with pimento and cheese. Bake uncovered at 350 degrees until bubbly, 20-30 minutes. Put lid on until ready to serve. Serves 6-8.