1 can all-green asparagus spears
1 tbsp. butter
1/2 tsp. salt
1/2 c. milk
1/2 c. grated Swiss cheese
1 c. French fried onions

Heat asparagus in own liquid. In saucepan, melt butter. Blend salt and milk. Cook over low heat, stirring until thickened. Add cheese and heat over low heat. Drain asparagus and add to sauce with 1/2 cup onions. Blend gently. Top with remaining onions. Serves 4 to 5 people.