1 can asparagus
1 can mushroom soup
1/2 can water
1/2 sm. jar olives, sliced
1/2 can pimento, finely chopped
3 hard boiled eggs, sliced

Spread half can asparagus in pyrex dish. Cover with crushed cracker crumbs (saltines). Spread mushroom soup over them. Add olives, also pimento, then hard boiled eggs. Put another layer same as above. Top with grated cheese, put in oven for a few minutes until heated through.