Total Calories: 349
Preheat oven to 350 degrees.
In a bowl, combine cheese and cracker crumbs. Set aside.
In a separate bowl, mix together butter, soup, and the liquid from the can of asparagus. Layer half the cracker mixture into bottom of an 8 x 8-inch pan. Arrange half the asparagus spears over top. Layer half the sliced almonds and half the soup mixture over asparagus. Layer remaining asparagus spears, almonds, and soup mixture over top. Cover with remaining cracker mixture. Bake 20–25 minutes, or until bubbly and golden brown. Makes 4 servings.
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