1 can English peas
1 can asparagus spears
1 can cream of mushroom soup
Cheese, grated (desired amt.)
Cracker crumbs (desired amt.)
Almonds or sliced boiled eggs

In boiler, dilute cream of mushroom soup with asparagus juice and water until the proper consistency. In a casserole layer asparagus spears, English peas, cracker crumbs, cheese, all in exact order. Pour half of soup and repeat technique with another layer of each. Finish off with the rest of the soup. Put in heated oven, 325 degrees until bubbly.