2 (15 oz. ea.) cans asparagus spears (tips and stems)
1 (10 oz.) can cream celery soup
1 cup mayonnaise
1/2 cup slivered almonds
1 tbsp. lemon juice
1 to 2 cups shredded cheddar cheese

Preheat oven to 350°F. Drain asparagus well. Pat dry.

Mix cream of celery soup, mayonnaise, almonds and lemon juice. In an sprayed 8x8-inch dish, add asparagus. Then spread soup mixture and cover with cheese.

Bake at 350°F for 30 minutes.

Submitted by: Sarah Forbess