1 (14 1/2 oz.) can green asparagus spears
3 hard cooked eggs, chopped
6 slices crisp bacon, crumbled
1/2 c. slivered almonds
Salt and pepper to taste
1 can cream of mushroom soup
1 c. grated American cheese

Drain asparagus and place in greased shallow baking dish. Place eggs over asparagus. Add bacon and almonds and sprinkle with salt and pepper. Cover with soup and cheese. Bake at 400 degrees for 30 minute, or until cheese is golden brown. Serves 6 to 8.