1 lg. can asparagus
Slivered almonds
Crackers (or bread crumbs)
1 sm. jar Old English Cheddar cheese or any soft cheese

Drain juice from asparagus and reserve. Place asparagus in a single layer on bottom of casserole, then a second layer using bread crumbs and almonds. Repeat layers until all asparagus is used. Heat asparagus juice in double boiler. Add cheese and blend thoroughly. Pour over casserole contents. Add bread crumbs for topping. Bake until brown. Serve while hot.