2 cans Green Giant cut spears asparagus, drained
4 eggs, hard cooked & sliced
4 oz. shredded Kraft natural Cheddar cheese
1 to 3 tbsp. butter
10 3/4 can condensed cream of mushroom soup
1 tbsp. sesame seed
10 oz. can Hungry Jack flaky biscuits

Heat oven to 375 degrees. Layer half the asparagus, eggs, and cheese in ungreased 10 x 6 or 12 x 8 inch baking dish, repeat layers. Dot with butter. Spoon soup evenly over layers. Bake at 375 degrees for 15 minutes or until bubbly. Sprinkle sesame, seed on waxed paper. Separate dough into 10 biscuits. Press one side of each biscuit in seed, arrange seed side up over hot mixture. Return to oven and bake 18 to 22 minutes, or until deep golden brown. 6 servings.