Ingredients
6 medium potatoes, peeled and quartered1 pound ground beef1 large onion, chopped2 garlic cloves, minced1 can (10-3/4 ounces) condensed cream of asparagus soup, undiluted1/4 teaspoon pepper1 pound fresh asparagus, trimmed and cut into 1-inch pieces1/2 cup milk1/4 cup butter, cubed1 teaspoon rubbed sage3/4 teaspoon salt1/2 cup shredded part-skim mozzarella cheesePaprika
Preparation
In a saucepan, cover potatoes with water; cook until very tender. Meanwhile, in a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in soup and pepper; pour into a greased 2-qt. baking dish.
Cook asparagus in a small amount of water until crisp-tender, about 3-4 minutes; drain and place over beef mixture.
Drain potatoes; mash with milk, butter, sage and salt. Spread over the asparagus. Sprinkle with cheese and paprika. Bake, uncovered, at 350° for 20 minutes.
