| 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
A Message from our Provider:
“We ought to give thanks for all fortune: if it is good, because it is good, if bad, because it works in us patience, humility and the contempt of this world and the hope of our eternal country. #C.S. Lewis”