Skillet Turkey and Asparagus

• 1 tblsp vegetable oil
• 1 lb turkey breast cutlets or slices
• 1 can (10 3/4 oz) condensed cream of asparagus soup
• 3/4 lb fresh asparagus spears (12 to 15), trimmed and cut into 2-inch pieces (about 1 ½ c), or 1 pkg (10 oz) frozen asparagus cuts
• 1/3 c milk
• 1/8 tsp black pepper
• 4 c hot cooked rice
• Green onion curls and orange slices for garnish

Directions:

Heat oil in 10-inch skillet over medium-high heat. Add half of the turkey; cook 3 mins or until browned on both sides.

Remove; set aside. Repeat with remaining turkey. Pour off fat.

In same skillet, combine soup, asparagus, milk and black pepper. Heat to boiling.

Return turkey to skillet. Reduce heat to low.

Cover; cook 5 mins or until turkey is no longer pink and asparagus is tender, stirring occasionally.

Serve with rice.

Garnish with onion curls and orange slices, if desired.

Tip: Before you begin, start heating water to cook the rice.

Servings: 4