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2 pounds fresh asparagus
1 can cream of mushroom soup
1/2 cup half and half
1 teaspoon lemon juice
1 egg beaten
1/2 cup almonds slivered, blanched, toasted


To prepare fresh asparagus: snap off and discard woody base of stalks. Slice with long, slanting cuts about 1/2 inch thick. Cook in small amount of boiling, salted water until just barely tender. Drain. Combine next flour ingredients in sauce pan and heat thoroughly. Add the asparagus and almonds. Serve in six patty shells or over toast points.