Step 1

Preheat oven to 350°.

Step 2

Cut asparagus in bite sized pieces and separate the tips from the stalks.

Step 3

Add the stalks to salted, boiling water and cook for about 2 minutes.

Step 4

Add the tips and cook for a minute or so more - or until the stalks are crisp-tender.

Step 5

Drain.

Step 6

Cook the bacon until crisp. Reserve 2 tablespoons of the bacon grease.

Step 7

Crumble the bacon and set aside.

Step 8

Crumble the crackers and set aside.

Step 9

Grease a 2 quart casserole dish and add half the cooked asparagus.

Step 10

Top with half the cream of mushroom soup.

Step 11

Add half the cheese and repeat the layers.

Step 12

Mix the reserved bacon grease with the cracker crumbs. You may substitute 2 tablespoons of melted butter if you like.

Step 13

Sprinkle over the top of the casserole.

Step 14

Top with the crumbled bacon.

Step 15

Bake, uncovered, until heated through and bubbly, 25 - 30 minutes.