Asparagus Romanoff Recipe
Ingredients
1 can (101/2 oz.) Cheddar cheese soup
21 Worcestershire sauce
1/2 C sour cream
2 lbs. fresh asparagus, cooked, or 2 cans (19 oz. each) asparagus spears, heated
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.
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.
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