1 sm. can of Del-Monte asparagus
1 can cream of chicken soup
Cheddar cheese
Butter
Saltine crackers
Juice from can of asparagus

Heat cream of chicken soup with small amount of asparagus juice. (enough to thin soup a little). Put 1 teaspoon butter in a small baking dish, put a layer of soup, top with a layer of asparagus and a layer of cheese. Repeat. Top with crushed Saltine crackers. Bake at 350 degrees for 20 minutes or until it bubbles.