Ingredients
2 pounds fresh asparagus, trimmed and chopped1 small onion, chopped1 garlic clove, minced2 tablespoons butter1/2 to 1 teaspoon curry powder1 jar (4 ounces) sliced mushrooms, drained1 tablespoon diced pimientos4 cups vegetable broth or chicken broth1 can (12 ounces) evaporated milk1/2 pound process cheese (Velveeta), cubed
Preparation
In a large saucepan, saute the asparagus, onion and garlic in butter for 8-10 minutes or until tender. Add curry powder; simmer 5 more minutes. Add mushrooms and pimientos. Stir in broth and milk. Heat, but do not boil. Add cheese cubes and stir until melted.
