1/4 lb. butter crackers (not saltines) crumbled, I use Club crackers and whole crackers
Large (15 oz.) can asparagus
2 or 3 pimientos, diced
5 or 6 hard cooked eggs, sliced
1 can cream of mushroom soup
1 small can evaporated milk
1/2 stick butter
1/2 lb. cheese, coarsely shredded

Spread 3/4 of the cracker crumbs in baking dish, and place the asparagus on the crumbs. Split the asparagus if necessary to distribute it. Then make a layer of the egg slices andsprinkle on the pimiento. Top with remaining crumbs. In a saucepan combine the soup, milk, butter and cheese, reserving a little cheese for the top. Stir and heat until the cheese melts. Pour over the ingredients in the baking dish and top with remaining chees.e Bake at 400 degrees until brown, about 20 minutes. This can be made up and refrigerated, then baked at serving time.

Variation: the addition of 6 or 8 ounces of thinly sliced ham between the asparagus and egg layers, makes an excellent main dish. Makes 8 servings.