Crumb-Topped Asparagus Casserole

• 2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
• 2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted
• 1/2 cup heavy whipping cream
• 1/2 cup mayonnaise
• 1 tablespoon Heinz 57 steak sauce
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1 cup shredded cheddar cheese
• 2-1/2 cups crushed seasoned stuffing
• 5 tablespoons butter, melted

1. In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3-5 minutes or until crisp-tender. Drain well. Place in a greased 11x7-in. baking dish; set aside.
2. In a small bowl, combine the soup, cream, mayonnaise, steak sauce, cloves and nutmeg. Spread over asparagus; sprinkle with cheese.
3. In another small bowl, toss stuffing with butter; sprinkle over casserole. Bake, uncovered, at 350u0b0 for 20-25 minutes or until bubbly.

fresh asparagus, condensed cream, heavy whipping cream, mayonnaise, ground cloves, ground nutmeg, cheddar cheese, stuffing, butter

Taken from www.tasteofhome.com/recipes/crumb-topped-asparagus-casserole/ (may not work)