By: Washington State Chef’s Association Food Bank Challenge Cookbook

Yield: 6 Servings

Ingredients:

• 24 slices pastrami
• 14 oz. can asparagus
• 10 oz. can cream of mushroom soup
• 1/2 cup dry milk powder
• 1/2 cup chopped walnuts

Directions:

• Preheat oven to 350 degrees.
• Form 12 stacks of 2 slices each of pastrami.
• Divide pieces of asparagus between the pastrami stacks.
• Mix mushroom soup and milk together, heat.
• Spoon one tablespoon of mushroom soup mixture over asparagus.
• Roll stacks up and place on baking pan.  Top with remaining mushroom soup mixture.
• Sprinkle with walnuts, cover, and bake until heated through, approximately 12-14 minutes.