In a skillet over medium high heat with ⅓ cup water, place the frozen asparagus. Cover and cook for 4 to 5 minutes or just until tender crisp. Drain well.
In a medium bowl, combine cooked asparagus, mushroom soup, ½ cup cheddar cheese, milk, soy sauce, and 1 cup crispy onions. Transfer to a 2 quart casserole dish.
Bake for 30 minutes uncovered, gently stir and top with the remaining crispy onions and cheese.
Bake for an additional 10 minutes or until golden.
Notes
Using fresh asparagus: Trim 1 pound fresh asparagus and cut into thirds. Simmer asparagus for about 5 to 7 minutes or until tender crisp. (Cooking time can vary based on thickness)