2 sm. cans asparagus
1 pkg. slivered almonds, sauteed slightly in butter
1 sm. box Ritz crackers
1 can cream of mushroom soup

Grease a 2 quart square casserole and line bottom with crumbled Ritz crackers. Drain asparagus and reserve juice. Layer asparagus, then 1/2 can of the mushroom soup. Sprinkle with salt and pepper. Then add a few of the sauteed almonds. Make another layer of crumbled crackers (not too many), then asparagus and soup. Pour asparagus juice over all layers. (You may not need all the juice). Take a knife and poke holes in the mixture so the juice will run down. Then crumble crackers on the top and the remaining almonds. Bake at 350 degrees for 30 minutes.