Spray a 2-quart casserole dish with non-stick vegetable spray. Line bottom of dish with one can of asparagus spears; arrange one sliced egg over top and set aside. Heat soup in a saucepan; stir in reserved asparagus liquid. Spoon half of soup mixture over eggs; sprinkle with one cup cheese and 1/2 cup cracker crumbs. Repeat layers, ending with crumbs. Bake, uncovered, at 350 degrees for 20 to 30 minutes, until cheese melts.
Tip: If you're making hard-boiled eggs, use eggs that have been refrigerated at least 7 to 10 days, instead of fresher eggs…the shells will slip right off.
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