1 1/2 pounds fresh asparagus
1 (10 3/4 ounces) can condensed cream of asparagus soup, undiluted
1 (10 3/4 ounces) can condensed cream of chicken soup, undiluted
4 ounces American cheese, cut into cubes
1 egg
2 cups crushed saltine crackers

Combine crackers, soups, cheese and egg in large bowl; stir well.

Pour into slow cooker. Add asparagus and stir to coat.

Cover and cook on HIGH 3 to 3 1/2 hours or until asparagus is tender.

Makes 4 to 6 servings.