2 c. saltine cracker crumbs
1/2 c. melted butter
2 c. grated Cheddar cheese
1 (16 oz.) can asparagus, save juice
1 can cream of mushroom soup
1/2 c. slivered almonds or chopped pecans

Combine cracker crumbs, butter and 1 1/2 cups of the cheese. Measure out 1/2 cup of mixture and reserve for top. Put remaining mixture in greased 1 1/2 quart casserole.

Combine juice from asparagus with soup; mix well. Layer in casserole, using half the asparagus, half the soup mixture, half the cheese and nuts. Repeat. Sprinkle reserved cracker mixture over top. Bake at 350 degrees for 20 minutes or until heated through.