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Categories:Viewed: 8 - Published at: 2 years ago
Ingredients
- 1 (10 1/2 oz.) can Cheddar cheese soup
- 2 tsp. Worcestershire sauce
- 1/2 c. sour cream
- 2 lb. fresh asparagus, cooked or 2 cans (19 oz. each) asparagus spears, heated
Method
- In a saucepan over low heat, combine soup, Worcestershire sauce and sour cream.
- Stir constantly and heat to just below boiling.