3 (10 1/2 oz.) cans asparagus or 2 (15 oz.) cans, drained
3 hard boiled eggs
1 (10 3/4 oz.) can mushroom soup
3 tbsp. flour
3 tbsp. (butter) butter
Handful blanched almonds, slivered
1/2 c. grated sharp cheese

Heat mushroom soup, undiluted; thicken with flour and butter. Slice hard boiled eggs. Put layer of asparagus in 2 to 2 1/2 quart casserole dish; add layer of sliced eggs; pour mushroom mixture thinly. Sprinkle with almonds. Continue until all ingredients are used up. Top with grated cheese. Heat in 250 to 300 degree preheated oven until done. Should be bubbly and cheese melted and brown. Takes approximately 45 minutes to 1 hour. Variation: Add 1 can early green peas, drained.