1 10 3/4 oz.) can cream of asparagus soup
2 tbsp. milk
2 (10 oz.) pkgs. frozen asparagus spears, trimmed & cut into 1" pieces

In 2 quart saucepan over medium heat, combine soup and milk. Heat to boiling, stirring often. Add asparagus. Cover; cook over low heat 10 minutes or until asparagus is tender, stirring occasionally. Cook 15 minutes. Serve with grated Parmesan cheese.