3 slices bread, toasted
1 tbsp. butter, melted
1/4 lb. sharp cheese, grated
1 (10 3/4 oz.) can mushroom soup
1 (3 oz.) pkg. slivered almonds
1 (14 1/2 oz.) can green asparagus, drained
2 hard-boiled eggs, sliced

Heat oven to 375°F. Grease 1 1/2-quart casserole dish. Toast bread; crumble and mix with butter. Combine cheese and soup. Heat slightly to melt cheese. Add almonds. Place half the asparagus in prepared dish. Cover with slices of 1 egg and half of the soup mixture. Repeat layer. Sprinkle buttered bread crumbs over all.

Bake until bubbly and browned, about 30 minutes.