In a 9 X 9 inch square pan, layer half the asparagus, eggs, and cheese and dot with butter. Repeat layers.
Spoon soup evenly over layers.
Bake for 15 minutes or until bubbly.
Make biscuits and cut into 2-inch rounds. Sprinkle with sesame seeds on a a plate and press the top of each biscuit into the seeds. Arrange with seed side up over hot mixture. Return to oven and bake an additional 18 to 22 minutes or until biscuits are a deep golden brown.