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1 bunch asparagus spears
2 small peeled, chopped potatoes
½ cup milk
1 tablespoon fresh parsley
2 roughly chopped garlic cloves
1 tablespoon chopped, grated or shredded parmesan
1 teaspoon finely chopped fresh basil
Salt and black pepper, to taste
2 slices bread
â
” tablespoon melted butter
¼ teaspoon garlic salt
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