Asparagus Peanut Bake
|Fresh asparagus||4 Cup (64 tbs), cut in 1 inch pieces|
|Canned cream of mushroom soup||10 3⁄4 Ounce (1 Can)|
|Peanuts||1⁄2 Cup (8 tbs), crushed|
|Grated cheddar cheese||1 Cup (16 tbs)|
Cook asparagus in small amount of water until tender-crisp.
Arrange layers of asparagus, soup, peanuts, and cheese in a greased casserole; season with salt and pepper.
Dot with butter.
Bake at 350 degrees for 30 minutes, or until heated through and bubbly.