Asparagus vegetable potato topper

Yield: 6 servings

Measure Ingredient
1 tablespoon Oil
¾ pounds Asparagus; trimmed and cut into 1\" pieces
2 mediums Carrots; thinly sliced
¼ teaspoon Basil; crushed
1 cup Mushrooms; sliced
1 can Cream of asparagus soup
2 tablespoons Milk
6 \N Potatoes; hot baked split

In 3 qt saucepan over medium heat, in hot oil, cook asparagus and carrots with basil until tender-crisp; stirring often. Add mushrooms; cook until tender, stirring often. Add soup and milk. Heat through, stirring occasionally. Spoon over potatoes. Source: Campbells ad Submitted By MEG ANTCZAK On 05-04-95

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