Asparagus & Pea Casserole - Paula Deen

Ingredients

• 2 bunches fresh asparagus, trimmed
• 1 (10.75-ounce) can cream of mushroom soup
• 1 (8-ounce) package cheddar cheese, shredded
• 2 cups fresh or thawed peas
• 3 large hard-cooked eggs, peeled and sliced
• ½ teaspoon ground black pepper
• 1 sleeve round buttery crackers, crushed
• ½ cup unsalted butter, melted