1 box frozen asparagus or 1 lg. can
2 c. crumbled Ritz crackers
1/2 c. butter
1 c. sharp grated cheese
1/2 c. slivered almonds
1 can mushroom soup

Melt butter in soup and 1 can asparagus liquid. Mix cheese and crackers. In casserole layer crumbs, asparagus, almonds and a little liquid. Repeat. Topping with cheese and crackers. Bake 20 minutes at 350 degrees.