1 c. crushed cheese crackers
1 c. shredded sharp cheese
2 cans asparagus
1 can mushroom soup
butter
1 pkg. slivered almonds (optional)

Mix together cheese and crackers. Then place half of mixture in bottom of casserole. Drain asparagus, saving liquid from one can. Place asparagus in casserole. Combine soup with saved asparagus juice then pour over top. Dot with butter. Top with reserved cheese/cracker mixture. (If desired place almonds on asparagus before soup and liquid.)

Bake at 350°F for 30 minutes.