1 pkg. (10 oz.) frozen cut asparagus or 1 lb. fresh asparagus cut in 1/2" cubes
4 hard cooked eggs, peeled & chopped
1 c. cubed cooked ham
2 tbsp. tapioca
1/4 c. grated American cheese
2 tbsp. chopped green pepper
2 tbsp. chopped green onion
1 tbsp. chopped fresh parsley
1 tbsp. lemon juice
1/2 c. light cream or evaporated milk
1 c. cream of mushroom soup, undiluted

TOPPING:

1 c. bread crumbs
2 tbsp. melted butter

Cook asparagus until tender, drain. Combine asparagus, eggs and ham. Put in 2 1/2 quart casserole. Sprinkle tapioca over this. Mix rest of ingredients in bowl. Add lemon juice and soup. Add topping. Bake 25-30 minutes at 375 degrees.