4 tbsp. butter
2 c. bread crumbs
1 (14 1/2 oz.) can asparagus spears
4 boiled eggs, sliced
4 oz. pimentos, diced
8 oz. mild cheddar cheese, grated
2 cans cream of mushroom soup, undiluted

Melt butter in saucepan, add bread crumbs and stir. Layer into 2 qt. casserole, 1/3 of bread crumbs, 1/2 asparagus, 2 sliced eggs, 1/2 pimentos, and 1 can of mushroom soup. Repeat layers and top with remaining 1/3 bread crumbs.

Bake at 350°F for 30 minutes.