4 eggs
15 oz. can asparagus spears, drained
1 c. shredded Cheddar cheese
1 c. mayonnaise
1 c. cream of mushroom soup
1 tsp. salt

Beat eggs in blender. Add remaining ingredients, one at a time, blending well after each addition. Pour into lightly greased 1 1/2 quart casserole. Place casserole in pan of water and bake at 350 degrees for 55-60 minutes.