Have done this a couple of times, the original recipe asks for tinned asparagus which tasted good, but with loads of those endy bits we used them instead!
4 Eggs
15 1/2 can asparagus or end bits, peeled and steamed until VERY soft!
1 cup Grated Cheddar Cheese (In a measure up to 8fl oz)
1 Cup Mayonnaise (In a measure up to 8 fl oz)
1 (10 1/2 Ounce) can Cream of Mushroom Soup (we preferred the condensed version)
Beat eggs in a liquidizer, add remaining ingredients and blitz!
Pour into lightly greased 1 1/2 quart Souffle dish. (Ours just went into a small casserole)
Place dish in a 2nd pan and add 2 inches of water to 2nd pan.
Bake at 350f, 180 c or gas 4 for 55-60 mins or until a knife inserted in centre comes out clean.
Serves 6
Easy or what!! ;D ;D We had ours as a starter with friends over, dish in middle of table, lots of french bread...lovely!