2 (15 oz.) cans green asparagus
2 (1 lb.) can Lesueur peas
1 (10 1/2 oz.) can cream of mushroom soup
3/4 c. sharp Cheddar cheese, grated
1 c. soft white bread crumbs
2 tbsp. butter, melted

Chill asparagus 2 - 3 hours to prevent breaking on opening. About 40 minutes before serving time, open and drain. Arrange half the asparagus in a buttered 6 cup casserole. In a bowl, mix gently the peas, soup and cheese. Spoon half the mixture into casserole. Add remaining asparagus and then remaining pea mixture. Toss crumbs with butter and sprinkle on top of casserole. Bake for 30 minutes at 350 degrees. Makes 8 - 10 servings.