1 can (10 1/2 oz.) cut asparagus spears
4 hard-cooked eggs, sliced
1 c. shredded Cheddar cheese
1-3 tbsp. butter
1 can cream of mushroom soup
1 tbsp. sesame seeds
1 can (10 oz.) Hungry Jack Refrigerated Flaky Biscuits

Layer asparagus, eggs, and cheese in ungreased 10x6 inch or 12x8 inch baking dish. Dot with butter. Spoon soup evenly over the top.

Bake at 375 degrees for 15 minutes.

Sprinkle sesame seeds on waxed paper. Separate dough into 10 biscuits. Press one side of each biscuit in the sesame seed. Arrange seed side up over hot mixture. Return to the oven and bake 18 to 22 minutes, or until golden brown.