Asparagus Romanoff Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
Servings8MethodBoil
Main IngredientVegetableInterest GroupQuick

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.

Questions, Comments and Reviews

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