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Preheat oven to 350°F.
Cut asparagus in bite sized pieces and separate the tips from the stalks.
Add the stalks to salted, boiling water and cook for about 2 minutes.
Add the tips and cook for a minute or so more - or until the stalks are crisp-tender.
Cook the bacon until crisp. Reserve 2 tablespoons of the bacon grease.
Crumble the bacon and set aside.
Crumble the crackers and set aside.
Grease a 2 quart casserole dish and add half the cooked asparagus.
Top with half the cream of mushroom soup.
Add half the cheese and repeat the layers.
Mix the reserved bacon grease with the cracker crumbs. You may substitute 2 tablespoons of melted butter if you like.
Sprinkle over the top of the casserole.
Top with the crumbled bacon.
Bake, uncovered, until heated through and bubbly, 25 - 30 minutes.