1 pkg. elbow macaroni
1 lb. asparagus OR 1 (9 oz.) pkg. frozen
1 can cream of mushroom soup
1 c. milk
1 1/2 c. shredded Cheddar cheese
3 hard-boiled eggs
1 c. toasted, slivered almonds
1/2 c. sliced mushrooms
1/4 c. sliced green onions
1/4 tsp. salt
Dash of pepper

Preheat oven to 350 degrees. Cook macaroni according to instructions on package; drain. Cook asparagus until tender; drain. Cut into 1/2 inch pieces, reserving 7 tips or spears.

Combine soup and milk in large mixing bowl. Stir in 1 cup cheese, eggs, almonds, mushrooms and onion. Stir in macaroni and asparagus. Turn into 2 quart casserole and bake 40-45 minutes. Remove from oven. Sprinkle 1/2 cup cheese over top and arrange asparagus spears on top of all. Return to oven until cheese melts, about 5 minutes.