1 lg. can green asparagus
1/2 c. blanched almonds, chopped
1 can mushroom soup
1 c. very sharp cheese, grated
1 lg. can sm. green peas
2 tbsp. melted butter

Arrange asparagus in bottom of casserole. Add chopped almonds, mushroom soup, grated cheese and peas and pour melted butter over all. Bake in moderate oven until heated and slightly browned. (Usually takes about 20 minutes.)

If you cannot locate the large cans of asparagus or peas, use the #300 size of asparagus. It takes 2 cans; also 2 cans of peas of the same size.