1 (8 oz.) pkg. onion crackers
1 (8 oz.) pkg. sharp Cheddar cheese
1 can cream of celery soup
2 (12 oz.) cans asparagus

Crush the crackers into medium crumbs, set aside. Grate the cheese with a fine grater and combine with cracker crumbs. Mix the juice from 1 can of asparagus with the soup.

In a 3-quart casserole, layer the preceding ingredients in the following order; cracker and cheese mixture, asparagus, soup and juice mixture until all of the ingredients have been used, ending with the cracker mixture. Bake at 350 degrees for 45 minutes or until cheese bubbles.