1 large can asparagus (reserve juice)
1 can cream of mushroom soup
1/4 lb. shredded Cheddar cheese
3 hard-boiled eggs
1/2 c. melted butter
Ritz cracker crumbs

Drain asparagus and mix juice with soup. Layer asparagus, cheese, sliced eggs, crackers and soup in a casserole dish. Top with butter soaked crackers.

Bake 30 minutes at 350°F.