1 can asparagus tips, drained, but reserve juice
1 can cream of mushroom soup
Ritz crackers, crushed
Grated sharp cheese

Put layer of asparagus in bottom of greased casserole dish. Sprinkle cracker crumbs over asparagus. Sprinkle cheese over crackers. Continue until all asparagus is used.

Mix 1/2 can asparagus water to mushroom soup and pour over asparagus. Top with crackers and cheese. Bake at 350 to 375 degrees about 25-30 minutes.