1 1/2 c. Ritz cracker crumbs
2 cans asparagus spears
2 c. grated Monterey Jack cheese
1 can cream of mushroom soup
1/2 c. water

Use a well buttered 1 1/2 quart casserole dish. Spread crumbs over bottom. Arrange 1 can of spears over crumbs; top with 1 cup of cheese. Mix soup with water and spread 1/2 over cheese. Repeat with second layer of asparagus then cover with last cup of cheese, then soup. Bake at 350 degrees for 30 to 45 minutes.