Baked Asparagus

Serves: 4
Total Calories: 513


1 (16-ounce) can asparagus spears or 2 cups fresh, cut into 1-inch lengths
2 hard-cooked eggs, sliced
1/2 cup slivered almonds
2 1/2 cups grated Cheddar cheese
1 can cream of mushroom soup
1 cup Ritz cracker crumbs


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.

Nutritional Facts:

Serves: 4
Total Calories: 513
Calories from Fat: 317

This Baked Asparagus recipe is from the The Recipe Hall of Fame Quick & Easy Cookbook Cookbook. Download this Cookbook today.

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