- Preheat 350°F.
- Butter bread, evenly, on one side. Sprinkle with garlic powder.
- Flip bread over, butter side down onto a cookie sheet and spread other side with mushroom soup.
- Place two pieces of washed and snapped asparagus on top. Fold bread over and secure with a toothpick.
- Bake in preheated oven on cookie sheet, for 15 minutes or until golden brown and just crunchy.
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