1 can mushroom soup
3/4 c. liquid, drained from asparagus
1 1/2 c. Pepperidge Farm herbed seasoned stuffing
1/2 c. chopped toasted almonds
3/4 stick butter
1 tbsp. Worcestershire sauce
2 cans asparagus
1/3 c. grated Cheddar cheese

Mix stuffing and almonds. Combine butter, soup, liquid and cheese in saucepan. Heat until blended. Alternate asparagus, sauce and stuffing, making 2 layers of each. Bake 30 minutes at 350 degrees.