1 1/2 cups FRENCH'S® Crispy Fried Onions
1 1/2 lbs. asparagus, trimmed and peeled if thick
1 (10 3/4 ounce) can Campbell's® Condensed Cream of Celery Soup
1/2 cup half 'n' half cream or milk
1/4 cup grated Parmesan cheese
1 Tbsp. FRENCH'S® Spicy Brown Mustard
CRUSH Crispy Fried Onions in plastic bag with hands or rolling pin.
COOK asparagus in boiling water for 3 min. Drain well.
MIX soup, cream, Parmesan cheese and mustard. Pour half the sauce into greased 1 1/2 qt. baking dish. Arrange asparagus on top of sauce. Spoon remaining sauce over asparagus.
BAKE at 400°F for 20 min. or until hot. Top with crushed onions. Bake 5 min. until golden and crispy.
Look for FRENCH'S® Crispy Fried Onions in the canned vegetable aisle! To make a lighter version of this recipe, use Campbell's® Healthy Request® Cream of Celery Soup, fat free half and half or skim milk, and reduced fat grated Parmesan cheese.