Peas And Asparagus - cooking recipe

Ingredients

1 can tiny green peas
1 can cut asparagus, drained
1 stick oleo
1 can mushroom soup
4 oz. Velveeta cheese

Preparation

Put peas and asparagus in a saucepan and bring to a boil. Drain.
Add oleo and simmer until oleo melts.
Add cheese and melt.
Mix and heat on low until mixture is heated through.
It's best if it doesn't boil.
Reheat leftovers in oven.
Delicious with roast.