Cook 4 1/2 lbs fresh asparagus spears uncovered in 1" boiling salted water 5 minutes. Cover; cook 7 to 10 minutes longer or until crisp-tender. Drain.

While asparagus cooks, blend 1 can (10 1/2 oz) condensed cream of chicken soup, 1/4 cup mayonnaise and 1 tbsp lemon juice. Cook over low heat, stirring occasionally, until heated through. Serve sauce over asparagus.

12 servings