1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/4 cup water
1 can (2.8 ounces) french-fried onions
In a small saucepan, cook asparagus in a small amount of water for 2 minutes; drain. Place in a greased 11x7-in. baking dish. Top with turkey. Combine soup and water; spoon over turkey. Bake, uncovered, at 350° for 25-30 minutes. Sprinkle with onions. Bake 5 minutes longer or until golden brown.