2 cans (10 1/2 oz.) asparagus, undrained
20 crackers, crushed
Blanched, slivered almonds
1 can cream of mushroom soup
1 c. sharp cheese, grated
3 tbsp. wine
Garlic salt
3 tbsp. butter
1 tsp. Worcestershire
Tabasco
4 hard boiled eggs

Mix all ingredients, saving half of the cracker crumbs and 1/2 cup of the cheese for a topping. Bake at 350 degrees until bubbly hot.