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Yield: 12 servings
Snap off tough ends of asparagus spears; remove scales with a vegetable peeler. Cook asparagus in boiling water to cover for 3 minutes; drain. Arrange in a lightly greased 13x9-inch baking dish. Stir together mushroom soup, mayonnaise, lemon juice, Worcestershire sauce and pepper; pour over asparagus.
Bake at 350 F. for 15 to 20 minutes Sprinkle with cheese, and bake 5 more minutes until melted.
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