2 c. cracker crumbs
1/2 lb. grated cheddar cheese
1 c. asparagus tips
1 c. cream of mushroom soup
1/2 c. chopped almonds or pecans
1/2 c. butter, melted

Grate cheese and mix well with cracker crumbs. Add liquid from asparagus to mushroom soup. Put layer of cracker crumbs and cheese in bottom of casserole. Add layer of asparagus tips. sprinkle with nuts. Cover with mushroom soup. Repeat until all ingredients are used. Put layer of cheese and cracker crumbs on top. Decorate with whole blanched almonds or pecans. Pour melted butter over casserole. Bake at 350 degrees for 20 to 30 minutes. I sometimes add grated boiled eggs. They are extender and also add flavor.