Cheddary Scalloped Potatoes - cooking recipe

Ingredients

2 Tbsp. margarine
1 small onion, sliced
1 can Campbell's new broccoli cheese soup
1/3 c. milk
1/8 tsp. pepper
4 medium potatoes, cooked and sliced (about 3 1/2 c.)
chopped fresh parsley for garnish
2 lb. fresh asparagus
1 lb. whole wheat udon noodles
3 large carrots, julienned
2 tsp. lemon-pepper oil or sesame oil
1/2 Tbsp. pureed ginger root
1/2 lb. shiitake mushrooms, thinly sliced
1 1/4 c. vegetable stock
2 tsp. cornstarch mixed with 1 1/2 Tbsp. water
1 Tbsp. low-sodium soy sauce or to taste
1/4 c. chopped cilantro
salt and pepper to taste
2 tsp. toasted sesame seed

Preparation

Trim and peel asparagus.
Cut off tips and set aside.
Cut stalks on the diagonal in 1/2-inch slices.