->Veg Medley 01 <-

12 ounces fresh asparagus spears, trimmed and cut into 1" pieces

2 medium carrots, thinly sliced, about 1 cup

1/4 teaspoon dried basil, crushed

1 cup sliced mushrooms (about 4 ounces)

1 can (10 3/4 oz.) condensed cream of asparagus soup

2 tablespoons milk

In a 3 quart saucepan, over medium heat, in hot oil, cook the

asparagus and carrots with the basil until crisp-tender, stirring

often. Add the mushrooms and cook until the liquid is evaporated,

stirring often. Add the soup and milk. Heat through, stirring

occasionally. Transfer to a large bowl and serve.