Asparagus Romanoff - cooking recipe

Ingredients

1 (10 1/2 oz.) can Cheddar cheese soup
2 tsp. Worcestershire sauce
1/2 c. sour cream
2 lb. fresh asparagus, cooked or 2 cans (19 oz. each) asparagus spears, heated

Preparation

In a saucepan over low heat, combine soup, Worcestershire sauce and sour cream.
Stir constantly and heat to just below boiling.