1 c. sharp cheese, grated
1 lg. can asparagus tips or cut asparagus
1/2 - 1 c. slivered almonds
1 1/2 - 2 c. saltine cracker crumbs
1 can cream of mushroom soup
1 can button mushrooms

Drain asparagus and mushrooms, reserving liquid. Add one soup can of the liquid to the mushroom soup and blend well. Combine cracker crumbs, cheese, and almonds. In greased casserole (2 quart) dish, layer crumb mixture, asparagus, and mushrooms. Begin and end with crumbs. Bake, covered, for 30 minutes at 350 degrees. Serves 8 to 12.