1 lg. can (14-16 oz.) asparagus
1 can cream of mushroom soup
1/4 c. slivered almonds (optional)
24 Ritz crackers, crushed
Sharp cheddar cheese, grated

Drain half of the liquid from asparagus. Add soup and almonds to liquid and heat. In casserole make 2 layers of drained asparagus, cracker crumbs and liquid. Sprinkle cheese over top. Bake 20 minutes at 350 degrees.