Preheat oven to 350°. Layer drained asparagus, eggs, almonds and cheese in greased baking dish; cover with soup. Sprinkle with crumbs. Bake for 25–35 minutes until thick and bubbly.
Editor's Extra: A good cream sauce can substitute quite well for cream soups. Melt 2 tablespoons butter in a saucepan; stir in 2 tablespoons flour. Now whisk in a cup of milk and season it. For variety, add some chopped mushrooms and/or onions, or maybe some grated cheese. Simmer a little while, then add to the recipe.
Fun Fact: Almonds were introduced to California in the mid-1700s. California’s 6,000 almond growers produce 100% of the commercial domestic supply and 80% of the world’s supply of almonds. Over 90 nations import California almonds, with Germany and Japan at the top of export consumption.
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