Ingredients
- 1 tablespoon vegetable oil
- 3/4 pound asparagus , trimmed, cut into 1-inch pieces
- 1 package (about 9 ounces) frozen asparagus cuts
- 2 medium carrot , sliced (about 1 cup)
- 1 cup sliced mushroom (about 3 ounces)
- 1/4 teaspoon dried basil leaves , crushed
- 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Asparagus Soup
- 2 tablespoon milk
- 6 hot baked potato , split
Description
Asparagus-Vegetable Potato Topper - The Huffington Post
Kitchen Daily
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