1/2 c. toasted slivered almonds
1 c. asparagus spears, drained
1 c. cream of mushroom soup
2 hard boiled eggs
1/4 lb. cheese
2 tbsp. milk

Heat soup. Add milk. Put cheese into this to melt. Alternate layers of asparagus, chopped eggs and almonds with the mushroom sauce between each layer, in glass baking dish. Top with cracker crumbs. Heat in oven 350 degrees for 30 minutes or until warm through.