2 (10 oz.) pkg. of frozen green peas
1 (10 1/2 oz.) can mushroom soup
1/2 c. water
1 (2 oz.) jar of pimento
1 1/2 c. shredded cheddar cheese
2 (10 1/2 oz.) cans of asparagus tips, drained

Cook peas by package directions, grease a 3 quart casserole. Combine soup and water, gently mix in peas, pimento, and cheese. Save some cheese for top. Line bottom of dish with the asparagus. Pour the soup mixture over the top. Sprinkle with remaining cheese. Bake at 350 degrees until bubbly about 30 minutes.