2 c. fresh cooked asparagus
1/2 c. juice from cooked asparagus
1 can mushroom soup
24 butter crackers, crumbled
1/2 c. melted butter

Butter 1 1/2 quart casserole. Layer 1/3 of crackers in bottom of casserole, put asparagus on top. Mix asparagus juice with soup and pour over asparagus. Add remaining crackers and pour melted butter over all. Bake at 325 degrees for 30 minutes.