4 eggs
1 (15 1/2 oz.) can asparagus spears, drained
1 c. shredded Cheddar cheese
1 c. mayonnaise
1 (10 3/4 oz.) can Cream of Mushroom soup, undiluted
1 tsp. salt

Beat eggs in container of electric beater. Add remaining ingredients, one at a time, blending well after each addition. Pour into a lightly greased 1 1/2 quart casserole. Place casserole dish in pan of water. Bake at 350 degrees for 55 to 60 minutes or until knife inserted in center comes out clean.