| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 1 1/2 | lb | Fresh asparagus spears; cut into 1- inch pieces |
| 1 | cn | (10 oz) cream of asparagus soup |
| 1/4 | c | Milk |
INSTRUCTIONS
In 2-quart saucepan over medium heat, combine soup and milk. Heat to boiling, stirring often. Add asparagus; cover. Cook over low heat 10 minutes or until asparagus is tender, stirring occasionally. Serve with grated parmesan cheese if desired. Serves 8. Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Yolanda de Ortega" <yillingw@gye.satnet.net> on Sep 11, 1997
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