Recipe from: Krista Lambert
1 can cream of mushroom soup
1 1/2 cups skim or 2% milk
1 jar asparagus drained, and cut into 2 inch pieces
1/2 c. shredded Italian asiago or parmesan cheese
1 c. Caesar croutons
Combine the cream of mushroom soup and milk in a saucepan. Heat the soup over medium heat for 3 min. Stir in the asparagus pieces and shredded cheese. Heat for 3 more minutes and stir gently. Serve hot with croutons.
1 can cream of mushroom soup
1 1/2 cups skim or 2% milk
1 jar asparagus drained, and cut into 2 inch pieces
1/2 c. shredded Italian asiago or parmesan cheese
1 c. Caesar croutons
Combine the cream of mushroom soup and milk in a saucepan. Heat the soup over medium heat for 3 min. Stir in the asparagus pieces and shredded cheese. Heat for 3 more minutes and stir gently. Serve hot with croutons.
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