Total Calories: 143
In saucepan, melt 2 tablespoons butter. Sauté asparagus in butter; remove and set aside. In same pan, melt butter; add curry powder. Stir and bubble 3–4 minutes. Add cream of asparagus soup, milk, reserved asparagus juice, and sherry; stir. Add sautéed asparagus. Correct seasoning—it may need a little salt. Heat gently through. Serve with dusting of paprika on top.
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