Asparagus Pecan Bake

2 15-ounce cans asparagus spears or pieces, reserve liquid

1 can celery soup mixed in 1/3 cup of the asparagus liquid

1 5-ounce can water chestnuts, sliced

1/2 cup chopped pecans

2 cups Velveeta cheese, grated

Salt and Pepper to taste

In a baking dish, layer 1/2 asparagus, 1/2 soup, 1/2 water chestnuts, 1/2 pecans, 1/2 cheese.

Repeat layers.

Bake in 350 degree oven for 20 minutes.