Cheesy Asparagus Casserole

1 (16 oz) can asparagus spears, drained
4 hardboiled eggs, sliced
8 oz. Velveeta cheese, sliced
1 1/2 c. bread crumbs
1 can cream of mushroom soup
1/4 c. broken cashews
1/4 c. melted butter

Layer asparagus, eggs and cheese half at a time in well-greased casserole. Top with mushroom soup and cashews. Toss crumbs with butter; sprinkle over top. Bake at 350° for 45 minutes.