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

Place asparagus in a flat baking dish; scatter with chopped eggs. Add bacon and almonds; sprinkle lightly with salt and pepper. Cover with soup and cheese; top with bread crumbs. Bake at 400 degrees for 30 minutes or until cheese is golden brown. Yield: 6-8 servings.