Ingredients:
2 cans sliced asparagus, (10 oz each)
1 can cream of celery soup, (10 oz)
2 hard cooked eggs, thinly sliced
1 cup grated cheddar cheese
1/2 cup coarsely crushed saltines or Ritz crackers
1 teaspoon butter


Directions:
Place drained asparagus in a lightly buttered slow cooker baking insert. Combine soup and cheese. Top asparagus with sliced eggs, soup mixture; then the cracker crumbs. Dot with butter. Cover and cook on low for 4 to 6 hours.