1 can condensed cream of asparagus soup (10 oz/ 284 ml)
1 can condensed cream of chicken soup (10 oz / 284 ml)
2/3 cup slivered almond
115 gr cheddar cheese, cut into cubes (4 oz)
750 gr fresh asparagus, trimmed (1 1/2 lb)
In a large bowl, combine crackers, soups, almonds, cheese and egg. Stir well. Pour into a lightly greased casserole dish. Add asparagus and stir to coat with soup mixture.
Cover and cook in preheated 350ºF (175ºC) oven for 45 minutes or until heated through.