1 (16 oz.) can asparagus spears, drained
4 hard boiled eggs, sliced
8 oz. Velveeta cheese, sliced
1 can cream of mushroom soup
1/4 c. broken cashews
1 1/2 c. bread crumbs
1/4 c. melted butter

Layer asparagus, eggs and cheese 1/2 at a time in well greased casserole. Top with mushroom soup and cashews. Toss crumbs with butter; sprinkle over top. Bake for 45 minutes.