Photo: Lars Blankers
Asparagus-Vegetable Potato Topper
8 ingredients
15 min + 10 min
6 servings
openrecipes
"Hot split baked potatoes are topped with a creamy, vegetable-studded sauce in this tasty, meat-free main-dish. Expect compliments for the cook!"
Estimated Nutrition (whole recipe, rough)
548
Calories
19g
Protein
28g
Fat
63g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Asparagus | 6 spears (90g) | 27 |
| Carrot | 1 medium (61g) | 25 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Soup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes