1 1/2 lbs. fresh asparagus
1 can cream of celery soup
4 strips of bacon, cut in 1 inch squares
Dash of salt and black pepper
1 tsp. granulated garlic
4 oz. shredded Mozzarella cheese
Grated Parmesan/Romano cheese

Preheat oven to 375 degrees. Arrange asparagus in a 9 x 9 inch glass baking dish. Add salt, pepper and garlic. Pour celery soup onto arrange asparagus (do not add water). Even concentrated soup out over surface. No need to actually mix with asparagus. Arrange bacon squares on top, leaving very little space between each square. Sprinkle Mozzarella next and finish with a light dusting of Parmesan cheese. Bake on second to top rack for 45 minutes. (If you parboil asparagus or use canned, reduce time by 1/2).