• Cut bacon strips into ½ inch pieces.
• Cook bacon in a skillet, over medium heat until crisp. Remove bacon from the skillet with a slotted spoon and drain on a paper towel lined plate.
• Reserve 3 tablespoons of the bacon fat for the cracker crumb topping.
• Cut asparagus spears into 2 inch pieces, separating the tips from the stalks.
• Bring a large pot of water to a boil.
• Once water is boiling add asparagus stalks and cook for 2 minutes.
• After two minutes add the tips and cook for another minute. Cook just until crisp tender.
• Transfer asparagus to a bowl of ice water to stop the cooking.
• In a large mixing bowl, combine the Cream of Mushroom soup, Worcestershire sauce, sliced mushrooms, ½ the shredded cheddar cheese and ½ the cooked bacon. Stir to combine.
• Drain the asparagus and add it to the mixing bowl. Stir to combine all the ingredients.
• Transfer the mixture to a greased casserole dish.
• Top with remaining bacon bits and the remaining shredded cheddar cheese.
• Cover and refrigerate until ready to bake.

To Bake:

• Preheat oven to 350℉.
• Remove casserole from the refrigerator.
• Crush Ritz crackers and place them in a mixing bowl.
• Heat 3 tablespoons of the reserved bacon grease in a small bowl in the microwave oven until it's liquified.
• Add the bacon grease to the crushed Ritz crackers and toss to coat the crackers with the bacon grease.
• Spread crushed crackers in an even layer over the asparagus casserole.
• Bake for 25-30 minutes until hot and bubbly and cracker topping is toasted and golden brown.
• Serve hot.