1 can asparagus tips, drained (reserve juice)
3 boiled eggs
1 can cream of mushroom soup, diluted with half of asparagus juice
1/2 c. bread crumbs
3 tbsp. butter (for crumbs)

Butter a baking dish and layer the asparagus, sliced egg, and diluted cream of mushroom soup until all ingredients are used, ending with the soup mixture. Top with buttered bread crumbs. Cover and bake in a 350 degree oven for 20 or 30 minutes, or until bubbly and crumbs are browned. Grated cheese may be added to the soup mixture, used as another layer, or sprinkled on top. Yield: 4 servings.