Preparation
Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
Bring a pot of water to a boil and blanch the asparagus pieces for 2–3 minutes until slightly tender. Drain well.
In a mixing bowl, combine cream of mushroom soup, sour cream, milk, garlic powder, black pepper, and half of the cheddar cheese. Stir until smooth.
Spread the asparagus evenly in the baking dish. Pour the creamy mixture over the top and gently stir to coat.
Sprinkle the remaining cheddar and Parmesan cheese over the casserole.
In a small bowl, mix crushed crackers with melted butter and sprinkle evenly over the top.
Bake for 25–30 minutes, until bubbly and golden.
Let cool for a few minutes before serving.
