Asparagus vegetable potato topper
6 servings
Ingredients
| Quantity | 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 | Potatoes; hot baked split | |
Directions
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