1 can asparagus tips or spears
1 can cream of mushroom soup
2 hard-boiled eggs
2 tbsp. melted butter
2 tbsp. chopped pimento
Cracker crumbs

Drain the asparagus. Place melted butter in casserole, then the cut-up asparagus. Sprinkle with pimento and cut eggs in rings. Pour the undiluted soup over all the top with buttered bread crumbs. Bake for about 30 minutes. (Peas and tuna may be used instead of asparagus.)