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Asparagus Romanoff

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Ingredients
  Canned cheddar cheese soup 10 1⁄2 Ounce
  Worcestershire sauce 1 Tablespoon
  Sour cream 1⁄2 Cup (8 tbs)
  Asparagus/38 ounce canned asparagus spears, heated 2 Pound (Cooked)
Directions

In a saucepan over low heat combine soup, Worcestershire sauce, and sour cream.
Stir constantly and heat to just be low boiling.
Arrange hot cooked asparagus on serving platter.
Pour sauce over asparagus and serve.
If desired, run the asparagus and sauce under the broiler for a minute or two before serving.

Recipe Summary

Difficulty Level: 
Easy
Method: 
Boiled
Ingredient: 
Vegetable
Interest: 
Quick
Servings: 
8

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