1 c. asparagus
1 can mushroom soup
4 hard boiled eggs, chopped
4 slices buttered toast (break into small pieces)
1 c. grated cheese

Drain water from asparagus and mix with mushroom soup on a casserole dish layer the toast, asparagus and eggs. After making two layers pour soup mixture over it and top with cheese. Bake in a 350 degree oven until it bubbles.