2 cans asparagus spears (drained)
1 can cream of mushroom soup
Sliced almonds (about 1/2 c.)

Make layer of asparagus. Top with 1 can of mushroom soup and sprinkle with almonds. Repeat second layer same as first. Top with crushed crackers, cheese and butter. Bake 25-30 minutes, 350 degrees.

TOPPING:

Crush Ritz crackers, sprinkle on top. Add grated cheese and butter.