3/4 stick butter
1 can mushroom soup
2 cans asparagus (green)
3/4 c liquid drained from asparagus
1/3 lb. grated cheddar cheese
1 tbsp. Worcestershire sauce
1/2 c. chopped toasted almonds
1 1/2 c. cracker crumbs

Mix cracker crumbs and almonds. Combine butter, soup, liquid, cheese and Worcestershire sauce in sauce pan. Heat until blended. Alternate asparagus, sauce and cracker crumbs in casserole, making two layers of each. Bake at 350 degrees for 30 minutes.