Yield: 8 servings
Measure | Ingredient |
---|---|
1 can | Cream/asparagus soup; campbell's NEW (10.75 oz) |
2 tablespoons | Milk; |
1½ pounds | Fresh asparagus spears; trimmed and cut into 1\" pieces |
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.
Preparation time: 10 minutes. Cooking time: 15 minutes.