Asparagus Casserole

1 to 1-1/2 lb. fresh asparagus
1 can cream of chicken
1 can cream of mushroom soup
1/2 cup shredded cheddar cheese
1/2 cup mayonnaise
1 TBSP dry minced onion
10 buttery crackers, crushed
Clean, trim and blanch asparagus for 1 to 2 minutes. Drain and let dry. Place in a lightly greased casserole dish. In a mixing bowl, combine soups, cheese, mayonnaise and onion. Pour over asparagus and bake covered at 375 for 30 to 40 minutes. During the last 10 minutes of baking remove cover and sprinkle with cracker crumbs.