2 cans sm. green peas
2 cans green asparagus
1 can cream of mushroom soup
3/4 c. sharp Cheddar cheese, grated
1 c. cornflake crumbs or bread crumbs
2 tbsp. butter

Drain vegetables well. Combine soup, cheese and peas. Put layer of 1/2 asparagus on bottom, a layer of soup mixture, another of asparagus and other half of soup mixture. Toss crumbs with melted butter and sprinkle on top. Bake at 350 degrees for 30 minutes.