1 (10 oz.) pkg. frozen cut asparagus, thawed
1 c. bleu cheese cracker crumbs
1 (10 1/2 oz.) can cream of asparagus soup
1 tbsp. lemon juice
4 eggs, separated
1/4 tsp. cream of tartar

Combine asparagus, cracker crumbs, soup and lemon juice. Beat egg yolks and stir into asparagus mixture. Beat egg whites until frothy. Add cream of tartar and beat until stiff but not dry. Fold into asparagus mixture.