1 can asparagus spears
2 boiled eggs
1/4 cup margarine
1 cup Velveeta cheese
Cracker crumbs
1 can cream of mushroom soup

In a casserole dish, layer 1/2 can of asparagus. Smooth 1/2 can of soup over asparagus. Slice one egg over; dot with margarine and add cheese. Pour 1/2 White Sauce over. Start layers again, ending with cracker crumbs. Bake at 350 degrees F until bubbly and brown.

White Sauce
3 tablespoons margarine
3 tablespoons flour
1 1/2 cups milk