1 pkg. soda crackers, crumbled
2 boiled eggs, sliced
1 can mushroom soup
1/4 c. butter
2 lg. cans asparagus (cut spears & drain well
1 c. grated cheddar cheese

Line bottom of casserole dish with cracker crumbs, reserving a few for topping. Place asparagus on top of crumbs. Layer sliced eggs on top of asparagus. Slice 1/2 stick butter on top of eggs. Pour soup over this and layer the cheese on top of soup. Sprinkle with remaining cracker crumbs and top with a few more slices (1/2 stick) of butter. Bake at 350 degrees for about 15 minutes.