Cook, drain and arrange 1 package frozen asparagus or 1 can drained in bottom of a shallow baking dish. Peel and slice 4 hard cooked eggs and lay over the top. Sprinkle with salt and pepper and dash of Tabasco sauce. Add 1/2 cup light cream to one can condensed cream of chicken soup. Pour over eggs and asparagus. Sprinkle with 1/2 cup crushed cheese crackers. Dot with butter. Bake 20-25 minutes until bubbly at 350 degrees. Serves 4.