Heat oven to 350° F. Spray a 1-quart casserole dish with nonstick spray.
Partially drain the asparagus. Put a thin layer of asparagus (about 1/3 of the can) on the bottom of the casserole.
Sprinkle about 1/3 of the soup mix on top and crumble enough Cheez-Its to layer over the soup.
Repeat the layers ending with a generous topping of crushed cheese crackers. Bake 30 minutes or until bubbly.Servings: 4