Almond Asparagus Casserole Living w/ Amy segment

1 lb. BerryLand Asparagus (cut into 1-inch pieces)
2 C. Crushed seasoned croutons
8 oz. Cheddar cheese-shredded
1 can cream of chicken soup
1/2 cups chopped almonds
1 Tbsp. Melted butter

Cook asparagus in 1 cup water until tender/crisp. Combine crumbs and cheese and set aside. Combine soup, asparagus and asparagus liquid. In a casserole dish layer half of crumb/cheese mixture then top with half of asparagus/soup mixture. Repeat crumbs and asparagus layers. Top with almonds and melted butter. Bake at 350° for 30-35 minutes. Double recipe for larger casserole. YUM!!!
For more great recipes, visit BerryLand today. Asparagus season usually starts the first or second week of May and then extends through much of June.

Check out this recipe click this: Living with Amy & The Better Half – Asparagus Leek Soup