Asparagus Casserole

1 can asparagus spears

1 can cream of mushroom soup

1 can tiny English peas

½ pound grated sharp cheese

crushed Ritz crackers

Drain asparagus and cut into small pieces. Drain peas. Place layer of asparagus in bottom of casserole dish. Use ½ of asparagus. Next layer half of peas, then half of soup. Dot with butter. Sprinkle with cheese. Repeat asparagus, peas, soup. Cover top layer of soup with cheese, then add cracker crumbs. Dot with butter. Bake at 350 degrees until brown and bubbly.