Cooking : Asparagus-Vegetable Potato Topper

Ingredients
1 tablespoon vegetable oil
3/4 pound asparagus, trimmed, cut into 1-inch pieces
2 medium carrots, sliced
1 cup sliced mushrooms
1/4 teaspoon dried basil leaves, crushed
1 (10.75 ounce) can Campbell's� Condensed Cream of Asparagus Soup
2 tablespoons milk
6 hot baked potatoes , split

Directions
Heat the oil in a 10-inch skillet over medium heat. Add the asparagus, carrots, mushrooms and basil and cook until the vegetables are tender, stirring occasionally.
Stir the soup and milk in the skillet and cook until the mixture is hot and bubbling.
Spoon the soup mixture over the potatoes.