Autumn night steak and asparagus baked potatoes recipe

Ingredients

• 4 large Russet potatoes
• 2 (10.75 ounce) cans, condensed cream of chicken soup (98 percent fat-free)
• 1 cup low-fat milk
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1 tablespoon olive oil
• 1 1/2 pounds London Broil, in bite-sized, 1/2″ thick strips
• 3/4 cup dry white wine
• 1 small yellow onion, chopped
• 2 cloves garlic, sliced thin
• 3/4 lb. asparagus, cut into bite-sized pieces
• 3/4 cup low-fat sour cream
• 2 tablespoons butter
• 1 tablespoon freshly ground black pepper
• 1 teaspoon salt