Place asparagus in a saucepan with enough water to cover, cook until crisp-tender. Drain well.

In a greased 2 1/2 qt. casserole, mix asparagus, ham, rice, celery and lemon pepper.

In a saucepan, mix soup and broth. Add cheese and cook until melted. Pour into casserole.

Melt butter in a small saucepan; add crumbs and cook and stir until browned. Sprinkle on top of casserole.

Bake at 350º for 35 minutes.