Ham and Asparagus Casserole

1 pound fresh asparagus

5 hard cooked eggs, chopped

2 cups diced ham

¼ cup chopped onion

¼ cup chopped green bell pepper

⅓ cup shredded Cheddar cheese

2 tablespoons tapioca

2 tablespoons chopped fresh parsley

1 tablespoon lemon juice

1 (10.75 ounce) can condensed cream of mushroom soup

½ cup evaporated milk

Preheat oven to 375 degrees F (190 degrees C).

Trim asparagus and cut into 3/4 inch pieces; blanch in microwave for 2 to 3 minutes and drain.

Place asparagus, ham and eggs in a lightly greased 9x13 inch baking dish. In a large bowl combine the onion, bell pepper, cheese, tapioca, parsley, lemon juice, soup and milk; mix well. Pour mixture into baking dish and stir together with asparagus, ham and eggs.

Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes or until cooked through. Let stand 5 minutes before serving.