2 1/4 labs fresh
tender asparagus - cut into 1" pieces
1 can cream of chicken mushroom soup
2 cups crushed plain/soda crackers
1/2 cup melted butter
2 cups grated cheddar cheese
1 cup cashews - can use half & pieces or whole
Preheat oven to 350 degrees.
Cook asparagus in boiling salt water covered until almost tender (about 3 to 5
minutes). Drain, reserving 1 1/4 cups cooking liquid. (Can use 3 cans of whole
asparagus drained (reserving 1 1/4 cups liquid) and cut into 1" pieces instead
of fresh asparagus).
Combine cream of mushroom soup and reserved asparagus liquid; blend until
smooth.
Combine crushed crackers, butter and chees; mix well.
Sprinkle 1/2 the crumb mixture into 13X9 inch greased baking dish. Top with 1/2
the asparagus and 1/2 the nuts and 1/2 the soup mix. Repeat layers.
Bake in oven 30 to 40 minutes.