2 cans asparagus
3 hard boiled eggs, sliced
1 can cream of mushroom soup
1/4 lb. grated sharp Cheddar cheese
1 sm. can green peas
2 c. cracker crumbs and butter

Drain asparagus and keep juice. Mix soup with asparagus juice. In baking dish, arrange layers of asparagus, cheese, sliced eggs, soup, and peas. Top with about 2 cups cracker crumbs and dot with butter. Bake at 350 degrees for 20 to 30 minutes or until crumbs are brown and casserole bubbles.