2 c. Waverly Wafer crackers, crushed
1 c. grated cheddar cheese
1 can mushroom soup diluted with 1/4 c. asparagus juice
3 cans asparagus spears, drained

Melt 1 cup butter and mix with cracker crumbs. Put 1/2 of the crumb mixture into a buttered casserole and add the drained asparagus on top. Cover with soup mixture that has been combined with the melted cheese. Sprinkle remainder of cracker mix on top. Bake 1 hour at 350 degrees.