Grease a casserole dish and preheat oven to 350F degrees.

Clean and cut the asparagus into 1 inch pieces. Spread evenly in the bottom of the casserole dish.

In a small skillet, heat 1 tbsp ghee and add the can of drained water chestnuts along with the 2 cans of drained mushrooms and garlic. Saute together until tender, about 5 minutes

In a high speed blender add the hot water, nutritional yeast and salt and pepper. Blend together on high for 10 seconds. Transfer the cooked mushrooms, water chestnuts and garlic into the water mixture. Blend again on high speed for 30-40 seconds or until it becomes a thick and creamy texture.

Pour the creamy mixture over the asparagus slices and spread evenly over the top.

Transfer the casserole dish to the oven and bake for 30-35 minutes. Remove and top with the crispy onion straws.

Place the sliced onion in a shallow bowl and pour the coconut milk and apple cider vinegar over it. Toss together a few times then allow to sit for 10 mins.

Prepare a separate bowl with almond flour, tapioca or arrowroot flour and seasoning. Mix with a spoon until combined.

In a large skillet, pour your ghee, coconut or avocado oil in (I would start with 1/4 cup and add more as needed) over medium high heat.

Prepare a large plate with layers of paper towels (this is for removing the excess grease). Carefully use a set of tongs to transfer a handful of onions from the coconut milk and apple cider vinegar, then to the flour mixture.

Coat and be sure to dust off excess flour. Transfer the onions to the skillet for 30 seconds on each side, or until crispy and golden brown.

Using the tongs, transfer from the skillet to the paper towel. Repeat this process until you fry all the onions, adding more oil to the skillet as needed.

Grease a casserole dish and preheat oven to 375 degrees.

Crush 1 sleeve of club crackers and place in a mixing bowl. Melt 1 stick of butter and pour over the crackers and combine with a spoon. Spread this mixture evenly in the bottom of the casserole dish.

Clean and cut the asparagus into 1 inch pieces. Spread evenly on top of the cracker crust.

Slice 4 boiled eggs and drain the can of water chestnuts. Spread the eggs along with the water chestnuts over the top of the asparagus.

In a small sauce pan, heat the evaporated milk and cream of mushroom soup until it begins to bubble.

Pour this mixture over the top of the casserole.

Crush the last sleeve of club crackers and place in a mixing bowl. Melt the other stick of butter and pour over the crackers and combine with a spoon. Spread this mixture evenly over the top of the casserole.

Bake on 375F for 35 minutes.