4 1/2 pounds fresh asparagus spears
10 1/2 ounce can condensed cream of chicken soup
1/4 cup mayonnaise
1 tablespoon lemon juice

Preparation Instructions:

Cook asparagus uncovered in 1 inch boiling salted water 5 minutes. Cover; cook 7 to 10 minutes longer or until crisp tender. Drain.

While asparagus cooks, blend soup, mayonnaise and lemon juice. Cook over low heat, stirring occasionally, until heated through. Serve sauce over asparagus. 12 servings.