ASPARAGUS CASSEROLE

2-3 lbs. fresh asparagus
1 can cream of mushroom soup
½ C. grated sharp cheese
¼ C. blanched almonds (slivered and browned in butter)

Cook asparagus until tender-crisp and reserve ½ cup liquid. Heat soup and asparagus juice and add cheese and stir until melted. Arrange asparagus and almonds in baking dish and pour the cheese-soup sauce over all. Top with crumbled Cheese Ritz (if desired) and bake at 350 degrees for ½ hour.