Heat oven to 375°. Add ½ inch water to pan with salt and boil asparagus until barely tender (do not overcook). Drain well. Place cracker crumbs in an 8-inch square, buttered baking dish, reserving 1 cup for top of casserole. Layer drained asparagus, chopped eggs and pimentos over cracker crumbs. Heat mushroom soup, evaporated milk, butter and cheddar cheese in microwave until cheese and butter are melted. Pour over top. Top with remaining cracker crumbs and bake for 30 minutes or until crumbs are brown and mixture is bubbly. Yields 5 to 6 servings.