Preheat oven to 350°F (177°C)

Heat a large skillet over medium heat the add a tablespoon of butter and melt.

Next, add the diced onion and sauté for 1 minute the add the prepared asparagus and sauté 3 minutes more.

Next, add the cream of celery condensed soup and heavy cream to the skillet and combine with the onion and asparagus. Remove from heat and set aside.

Add the crushed crackers to a small bowl. Melt 2 tablespoons of butter in the microwave then pour the melted butter over the cracker crumbs and use a spoon to stir to combine.

Lightly spray a square (I used an 8x8) baking dish with cooking spray.

Next, layer the ingredients into the preparing casserole dish starting with half of the buttery cracker crumbs, then a layer of the asparagus mixture, and finally a layer of shredded cheese. Repeat layering with asparagus mixture and cheese then top the casserole with the remaining cracker crumbs.

Place the asparagus casserole into the pre-heated oven and bake for 45 minutes.

Allow the casserole to cool for ten minutes before serving.