Eggs And Asparagus - cooking recipe

Ingredients

2 cans cream of mushroom soup
2 cans cream of chicken soup
1 can Milnot
4 (4 oz.) cans sliced mushrooms
6 hard-boiled eggs
3 bunches asparagus, cut in pieces

Preparation

Cook asparagus (don't overcook).
Drain.
Cut up whites of eggs.
Add the rest; heat and serve on toast.
Grate yellows of eggs and put on top of each serving.
(For family I often cut yellow with the whites.)