- 1 14.5 oz can asparagus spears
- 3 hard cooked eggs, chopped
- 6 slices of crisp bacon, crumbled
- 1/2 cup slivered almonds
- salt and pepper
- 1 can cream of mushroom soup
- 1 cup grated American cheese
- 1/2 cup bread crumbs
- Place asparagus in a flat baking dish, scatter with chopped eggs.
- Add bacon and almonds, sprinkle lightly with salt and pepper.
- Cover with soup and cheese, top with bread crumbs.
- Bake at 400° for 30 minutes or until cheese is golden brown
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