(by Shirley McNevich)
1 - 10.75oz. can Campbell's cream of asparagus soup
2 TBSP milk
1 1/2 lbs. fresh asparagus spears (trimmed and cut into 1" pieces)
grated Parmesan cheese
In a saucepan over medium heat add soup and milk--cook/stir until boiling. Once boiling add asparagus pieces. Cover the saucepan with a lid, turn heat down to low and cook until asparagus is tender. Sprinkle portions with Parmesan cheese when serving.
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