Designed by
Vegetable Sauce Thank you John Pascoe
Ingredients.
1 300g tin of Edgell Tomato Supreme (doesn't come any other size and usually found with the pasta sauces)
1 410g tin of Edgell Mushrooms in Butter Sauce (or two of the 220g size)
1 425g tin of Edgell Asparagus Cuts and Tips (ie. the "stretched" tin, or make do with the unstretched tin)
1 bowl (to comfortably hold about 2 litres)
Method.
Almost remove the lid from Cuts and Tips and leave tin to drain (save the liquid if you want it for soup).
Completely remove the Supreme and the Mushroom lids and empty and scrape into the bowl.
Mix thoroughly (you can dispense with this step but the later mix doesn't seem to mix as well).
Add the drained asparagus and mix well again - completely "sauce" the asparagus.
Delicious hot or cold. Goes especially well over cooked vegies. Keeps well in the frig.
Tip 1. Tomato Supreme is delicious enough to eat straight from the can. Always lick the lid and use your finger to get the last bit out of the can.
Tip 2. When licking a lid always lick from the centre outwards, that way you can't cut your tongue (the metal can't dig in to your tongue).
Tip 3. When using a rotary tin opener, stop about 1cm short of right round, take the tin opener off, place it back into the original piercing spot and wind the handle backwards. 99.99% guaranteed to cut the lid off cleanly and not leave one of those annoying thin bits of metal that you have to jiggle the lid backwards and forwards to break and which can make it unsafe to stick your finger in the tin.