1 can cream of asparagus soup (Campbells)
2 tbsp. milk
2 pkgs. (10 oz. each) frozen asparagus or 1 1/2 lbs. fresh asparagus spears
(about 24 to 30) trimmed and cut into 1 inch pieces

In 2 quart saucepan over medium heat, combine soup and milk. Heat to boiling, stirring often. Add asparagus. Cook. Cover over low heat 10 minutes or until asparagus is tender, stirring occasionally. Serve with grated Parmesan cheese if desired. 8 servings.