Baked Asparagus Casserole

2 lbs. asparagus
6 hard-boiled eggs, sliced
5-oz. jar chopped pimentos
8 oz. extra sharp grated cheddar cheese
paprika

Ingredients for the sauce:

1 can cream of mushroom soup
2 Tbs. fresh lemon juice
1/4 tsp. pepper
cayenne pepper
salt to taste

Preparation:

Trim the asparagus ends and microwave them on high for about six minutes, turning once, or steam or blanch them until slightly tender. Spray a small (9 x 9-inch) dish with vegetable spray. Layer the asparagus, eggs and pimentos in the dish. Combine the sauce ingredients and pour over layers. Top with the cheddar and sprinkle with paprika for a decorative touch. Bake for 40 minutes at 350 degrees.