Asparagus Casserole

3 to 4 pounds fresh asparagus or canned

1 (10 oz.) can cream of mushroom soup, diluted with 1/2 cup milk

1 (10 oz.) pkg. cheddar cheese, sharp, sliced

2 hard boiled eggs

Blanch asparagus in boiling water.  Drain.  Place in greased 9x13

casserole.  Mix soup with milk.  Put a small amount over asparagus.

Add 1/2 of the cheese.  Make a second layer of asparagus, cheese and

sliced eggs.  Top with soup mixture.  Bake in a 350 degree oven for 30

minutes.  Or you can cover and microwave for 10-12 minutes.