Easy Asparagus With Mushroom Sauce
|Asparagus||4 1⁄2 Pound (2 Bunches Of 2.25 Pound Each)|
|Milk||3⁄4 Cup (12 tbs)|
|Condensed cream of mushroom soup||1 Can (10 oz) (Undiluted)|
|Buttered toast slices||6|
Prepare and cook asparagus as in Time Table, then drain.
Meanwhile, add milk to mushroom soup and heat thoroughly.
Arrange the hot asparagus on the toast, and pour mushroom sauce over all.