Asparagus, Petits Peas and Mushroom Casserole

If using fresh asparagus, wash clean, cut spears into approximately 2 1/2-inch lengths.

Cover with water and cook, just until tender, about 10 minutes.

Drain.

Arrange around the outer edges of a buttered casserole dish, stacking on each other.

Drain peas and fill in the center of casserole.

Mix grated onion, mushrooms, cream of mushroom soup, grated cheese and pepper.

Pour over asparagus and peas.

Toss crumbs or potato chips over top. Bake in 350° oven for about 30 minutes or until crumbs are brown. May be made ahead of time and refrigerated until ready to bake.