1 lb. fresh asparagus
2 c. crushed seasoned dressing mix or croutons
8 oz. shredded Cheddar cheese
1 can cream of chicken soup
1/2 c. Durkees fried onions

Wash and cut asparagus into 3/4 inch pieces. Cook in 1 cup lightly salted water until tender-crisp. (Frozen or canned asparagus can be used.) Drain; reserve liquid. Combine cheese and crumbs. Combine soup, liquid and asparagus. Layer 1/2 of each mixture; then rest into a 2 quart casserole. Top with onions. Bake at 350 degrees for 30-35 minutes or for 15 minutes in microwave. 6 servings.