1 can mushroom soup
1 tbsp. Worcestershire sauce
1/2 pkg. dry onion soup mix
Parmesan cheese
1/2 c. milk
2 cans cut asparagus, drained
1 c. cracker crumbs

Mix soup and milk. Heat until smooth. Stir in Worcestershire sauce. Arrange 1 can of asparagus in casserole dish. Cover with half of soup mixture. Add other asparagus and remaining soup mixture. Sprinkle with crumbs and cheese. Bake at 350 degrees for 30 minutes.