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Cook 4 1/2 lbs fresh asparagus spears uncovered in 1" boiling salted water 5 minutes. Cover; cook 7 to 10 minutes longer or until crisp-tender. Drain.
While asparagus cooks, blend 1 can (10 1/2 oz) condensed cream of chicken soup, 1/4 cup mayonnaise and 1 tbsp lemon juice. Cook over low heat, stirring occasionally, until heated through. Serve sauce over asparagus.
12 servings
While asparagus cooks, blend 1 can (10 1/2 oz) condensed cream of chicken soup, 1/4 cup mayonnaise and 1 tbsp lemon juice. Cook over low heat, stirring occasionally, until heated through. Serve sauce over asparagus.
12 servings