1 #2 can asparagus, drained
1 can mushroom soup
1/4 c. asparagus liquid
1/2 c. chopped almonds
1 c. crushed cheese crackers

Place drained asparagus in greased casserole dish, 6 x 10 x 2 inches. Dilute soup with 1/4 cup asparagus liquid. Sprinkle almonds over soup and top with cheese cracker crumbs. Bake at 350 degrees for 20-25 minutes.