2 cans green asparagus, drained
2 cans small green peas, drained
1 can mushroom soup
3/4 c. grated cheese
1 c. bread crumbs
2 tbsp. melted butter

Chill and drain asparagus. Arrange in buttered casserole dish. Mix peas, soup (undiluted) and cheese and alternate with the asparagus. Toss crumbs with butter. Sprinkle on top of casserole. Bake at 350 degrees for 30 minutes.