Sweetheart's Valentines Brunch - aka Asparagus Brunch

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This recipe was one of my Mom's infect I have the faded splattered index card with her handwriting for this- When she was down for a recent visit I made it -- a fun good memory and quite tasty! I substituted canned asparagus with fresh cut into 1" pieces and steamed until soft about 12 spears

  4  puff pastry shells -- frozen
  1 tablespoon  butter or margarine
  4 eggs
  1/4 cup  milk
  1 envelope  Knorr's spring vegetable -- (cup-a-soup) - SO I USED 1/2 envelope of dry mix
  8 ounces  can cut asparagus -- drained - THIS IS WHEN THE AGE OF THIS RECIPE SHOWS
  1/3 cup  champagne ( or prosecco)
  1  envelope  cream of mushroom -- (cup-a-soup) I USED 1/3 CAN CONDENSED

Prepare puff pastry shells according to package direction.  Meawhile, in medium skillet, melt butter.  Add asparagus and instant spring vegetable soup mix blended with eggs and milk.  Cook, stirring gently, until set.  Mix champagne with enough water to equal 1/2 cup.  Blend in instant cream of mushroom soup mix; reserve.  Remove tops from puff pastry shells; spoon in egg mixture. Top with reserved sauce; replace tops.  Bake 10 minutes or until heated through.  Makes 2 servings. We actually only at one each so it served 4.

                                   

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