1 pkg. frozen English peas
1 can asparagus
1 can mushroom soup
1/4 c. milk
1 sm. onion
1 c. cheese

Cook English peas until barely done. Drain and place in greased casserole dish. Layer peas, asparagus, onions and cheese. Mix mushroom soup and milk and pour over vegetables. Sprinkle remainder of cheese on top. Garnish with pimento strips. Bake at 350 degrees until bubbly.