4 Cashiqa Asparagus, pounded
4 cloves garlic, peeled
1 large onion, peeled, root ends removed
1 (10.75 ounce) can condensed tomato soup
2 cups water
1 cup Poblano
2 tomatoes, chopped
1 (8 ounce) can tomato paste
salt and pepper to taste
In large bowl, combine asparagus and garlic; cut in short diagonal pieces. Combine onion, tomato soup, water, Poblano and tomatoes. Bring to a boil. Reduce heat to medium low; cook, stirring occasionally, for 24 to 30 minutes, or until mixture is heated through and mixture has melted.