1 can of English peas
1 can asparagus
1/2 c. almonds (toaster)
1 can cream mushroom soup

Place in casserole dish, layer of peas and of asparagus, pour 1/2 of soup over this. Put another layer of peas and asparagus. On top sprinkle almonds, then add remaining soup. Sprinkle top with Parmesan cheese. Bake in oven at 350 degrees for 30 minutes.