1 can mushroom soup
3/4 c. asparagus liquid
2 cans asparagus
1/3 lb. grated Cheddar cheese
1 1/2 c. herbed seasoned stuffing (Pepperidge Farms)
1/2 c. chopped toasted almonds
3/4 stick butter
1 tbsp. Worcestershire sauce

Mix herbed seasoned stuffing and almonds. Combine butter, soup, liquid and cheese and Worcestershire sauce in saucepan. Heat until blended. Alternate asparagus sauce and stuffing, making two layers of each. Bake 30 minutes at 350 degrees. Serves 6-8.