2 (15 oz.) cans asparagus pieces (keep liquid)
1 can cream of celery soup, mixed with
1/3 c. asparagus liquid
1 (5 oz.) can water chestnuts, sliced & drained
1/2 c. pecans, chopped
2 c. Velveeta cheese, grated
Salt & pepper to taste

In baking dish, layer 1/2 the asparagus, 1/2 the soup, 1/2 water chestnuts, 1/2 pecans, 1/2 cheese. Repeat. Bake at 350 degrees for 30 minutes. Serves 6 to 8.