1 tspn butter
1 onion chopped
1 tspn curry powder
440g can cream asparagus soup
2.1/2 cups milk
340g can green asparagus spears, drained and chopped
1 tabspn dry vermouth
2 tabspns parsley chopped
Method:
Heat butter in pan. Add onion, curry powder.
Cook until tender.
Stir in undiluted soup and milk, boil.
Stir in asparagus, boil again.
Before serving stir in vermouth and chopped parsley.
Source: S.C.N.H. [Southern Cross Nursing Homes] 1st Floor Cook Book No. 2 (?North Plympton; n.d.), p.11.
