(12 or 15 ounce) Del Monte® FreshCut Asparagus Spears; drained
1
pk
(8 ounce) Anthenos® Feta Cheese; sliced or crumbled
INSTRUCTIONS
TOP WITH
1. Cook pasta according to package directions; drain. Meanwhile, heat soup,
ham and milk in large skillet.
2. Reserve 3 asparagus spears for garnish; chop remaining spear.
3. Add pasta and chopped asparagus to skillet and toss with sauce; remove
to serving dish and garnish with reserved spears.
Posted to brand-name-recipes by Carriej999 <Carriej999@aol.com> on Jan 25,
1998
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