|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)|
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.