ASPARAGAS/PEAS CASSEROLE
Shirley Patterson

1 Pkg. (8 oz.) frozen green peas
1 can #2 asparagas or 2 to 3 c. boiled aspargas, cut in     small pieces
1 can cream of celery soup (or cream of mushroom)
salt & pepper to taste
1/2 c. buttered crumbs

Thaw the frozen peas in hot tap water. In a greased casserole dish, put the asparagas, peas and can of undiluted soup.  Mix.  Season to taste.  Top with buttered crumbs.  Bake at 375 about 30 minutes or until browned.