2 (1 lb.) cans green asparagus spears
1 (10 3/4 oz.) can cream of mushroom soup
1/2 tsp. salt
1/4 tsp. pepper
1 c. American cheese, grated
1 c. bread crumbs
4 tbsp. butter, melted
1/2 c. blanched almond halves

Drain asparagus, reserving liquid. Lay asparagus in 9x13 inch casserole. Over this, pour the soup mixed with 1/2 cup asparagus liquid, salt and pepper. Sprinkle with grated cheese. Combine bread crumbs and butter; sprinkle over all. Dot with almonds. Bake 45 minutes at 300 degrees. Serves 8.