Drain 1 large or 2 small cans asparagus, save 1/2 cup juice.

Mix: 1 can cream of mushroom soup 3/4 c. mayonnaise 2 eggs 1 c. grated cheese

Layer in casserole dish. First 1/2 of soup mixture then rice and asparagus. Then other half of soup mixture. Bake in 350 degree oven for 40 to 50 minutes.