Guest guest Posted February 17, 2007 Report Share Posted February 17, 2007 Saucy Asparagus 1 can (10-3/4 oz.) cream of asparagus soup, undiluted 2 TB milk 2 pkg. (10 oz. ea.) frozen asparagus cuts, thawed OR 1-1/2 lb. fresh asparagus spears, (about 24 to 30), trimmed and cut into 1 " pieces Grated Parmesan cheese, for garnish In a 2 quart sauce pan over medium heat, combine soup and milk. Heat to boiling, stirring often. Add asparagus. Cover and simmer over low heat for 10 minutes or until asparagus is tender, stirring occasionally. Serve with grate Parmesan cheese if desired. Yield: 8 servings. Quote Link to comment Share on other sites More sharing options...
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