1 lg. (8 oz.) pkg. cream cheese
3 tbsp. mayonnaise
Pinch of salt
1 tbsp. minced onion
1/3-1/2 slivered almonds, chopped
1 reg. size can green asparagus

Drain asparagus and mash, put back in strainer; drain well. Soften cream cheese at room temperature. Put cheese and asparagus in mixer. Blend, then add mayonnaise, salt, onion and lastly almonds. Refrigerate overnight. Cut crust off bread. Spread and cut.