- 1 tablespoon vegetable oil
- 3/4 pound asparagus, trimmed, cut into 1-inch pieces
- 2 medium carrots, sliced
- 1 cup sliced mushrooms
- 1/4 teaspoon dried basil leaves, crushed
- 1 (10.75 ounce) can Campbell's® Condensed Cream of Asparagus Soup
- 2 tablespoons milk
- 6 hot baked potatoes , split
- Heat the oil in a 10-inch skillet over medium heat. Add the asparagus, carrots, mushrooms and basil and cook until the vegetables are tender, stirring occasionally.
- Stir the soup and milk in the skillet and cook until the mixture is hot and bubbling.
- Spoon the soup mixture over the potatoes.