1 stick butter
1 can asparagus
1/2 lb. Velveeta cheese, grated
2 c. cracker crumbs
1 can cream of mushroom soup

Melt butter. Grate cheese. Place 1/2 asparagus in greased casserole. Add about 1/2 cracker crumbs, 1/2 butter and 1/2 cheese. Repeat layers. Add mushroom soup and sprinkle with remaining cracker crumbs. Bake 20 minutes at 350 degrees. Serves hot.