Total Time
45mins
Prep 5 mins
Cook 40 mins

This is a recipe that when growing up we only had on holidays, later I learned it was so easy to make, that we started having it much more often. I love this recipe and it brings back many fond memories.

Ingredients Nutrition

Directions

  1. Open both the peas and the asparagus and save half of the juice from each.
  2. To juice add butter and soup.
  3. Bring to a boil, stir.
  4. Put peas and asparagus in dish and cover with soup mixture.
  5. Bake at 350 degrees F. until bubbly about 20-25 minutes.
  6. slice egg over top and sprinkle with paprika and serve.
Most Helpful

5 5

This was excellent. Thanks

I had a craving for this recipe that I knew from my childhood. This is exactly like I remember it. Even my DH, who does not like peas by themself or asparagus out of a can wanted to eat them for the next meal as leftovers!! I had a little too much liquid so I think next time I will drain the cans and just add the soup. Thanks for sharing!

5 5

My DH and I loved this. I was intrigued by canned asparagus and peas, but my store had neither, so I used thawed frozen peas, and steamed fresh asparagus. Since I didn't have the juice from the canned vegetables, I used chicken stock. Thanks, Jacqueline! Made for PAC Spring 2008.