Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Lb. fresh asparagus
2 C. crushed -- seasoned dressing
mix
8 Oz. shredded Cheddar cheese
1 Can cream of chicken soup -- (10 1/2 oz.)
1/2 C. chopped almonds (unblanched)
1 Tbsp. melted butter
Wash and cut asparagus into 3/4-inch pieces. Cook in 1
cup lightly salted water until tender-crisp. Drain asparagus,
reserving liquid. Combine seasoned crumbs and cheese; set
aside. Combine soup, reserved liquid and asparagus. Layer
half of crumb mixture in a buttered 2 quart casserole. Top
with half of asparagus. Repeat. Toss chopped almonds with
melted butter; sprinkle over casserole. Bake at 350 degrees for 30
to 35 minutes. Serves 6. May use canned or frozen asparagus
out of season.
