20 fresh asparagus spears
1 lb. Hickory Smoked Turkey Breast, sliced thin.
1 cup Sharp Cheddar Cheese (grated)
1/3 cup Milk
1 6.5oz can cream of mushroom soup.
Partially cook asparagus by sautéing on stove top.
Take 2-3 slices of turkey breast and stack one on top of the other. Place two spears of asparagus crosswise at one end of the turkey and sprinkle with 1 tablespoon of cheddar cheese. Roll turkey around the asparagus and place in oven-proof baking dish.
In saucepan combine milk with cream of mushroom soup mix and warm, stirring constantly over low heat until blended. Pour soup over turkey-wrapped asparagus and top with remaining cheese. Place in pre-heated 350 degree oven, bake 20-30 minutes until warm and asparagus is tender.