This is a recipe that both my mother and grandmother fixed during the holidays, it is so simple that we now have it all the time.

• 1 can cream of mushroom soup
• 1 can peas
• 1 can chopped asparagus
• 2 hard boiled eggs
• butter the size of a walnut

1. Open both the peas and the asparagus and save half of the juice from each
2. To juice add butter and soup
3. Bring to a boil, stir
4. Put peas and asparagus in dish and cover with soup mixture
5. slice egg over top and sprinkle with paprika
6. Bake at 350 degrees F. until bubbly about 20-25 minutes