3 tbsp. butter
2 1/2 tbsp. flour
2 c. milk
3 c. grated Cheddar, divided
4 (15 oz.) cans Green Giant extra long spears of asparagus, drained
3/4 c. pecans or almonds, chopped

Melt butter, stir in flour until smooth. Add milk, cook over medium heat until thickened. Add 2 cups cheese until melted and smooth.

In a greased casserole, place asparagus. Cover with cheese sauce. Sprinkle the nuts evenly over the top. Sprinkle 1 cup cheese over the nuts. Bake at 350 degrees until very hot and bubbling.