Asparagus Casserole

Vonda Slinkard

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.