Nell B. Nichols

Asparagus/Mushroom Sauce

Preparation info
  • Makes about

    1⅓

    cups
    • Difficulty

      Easy

Appears in
Farm Journal’s Country Cookbook
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Spring comes to the table the year around with this tasty trimming

Ingredients

  • 12 to 15 stalks fresh or frozen asparagus
  • ¾ c. boiling water
  • 1 can

Method

  • Place asparagus in boiling water; cook, covered, until tender, about 15 minutes. (You can fix this sauce while the omelet puffs up and browns.) Place about 3 cooked stalks on one omelet half; fold omelet over.
  • Heat undiluted soup, stir until smooth. Pour over Puffy Omelet and remaining asparagus.