Asparagus wraps

Chef, Sandi Richard shares her asparagus wrap recipe for those picky eaters in the family.

2 tbsp

soft butter

1 tsp

garlic powder

1 can

cream of mushroom soup, or cream of asparagus

asparagus, spears

toothpicks

sandwich bread

Preheat 350°F.
Butter bread, evenly, on one side. Sprinkle with garlic powder.
Flip bread over, butter side down onto a cookie sheet and spread other side with mushroom soup.
Place two pieces of washed and snapped asparagus on top. Fold bread over and secure with a toothpick.
Bake in preheated oven on cookie sheet, for 15 minutes or until golden brown and just crunchy.