vinegar, and 1/2
Cook the asparagus in boiling, lightly salted water
Place chicken in casserole dish.
Pour 1 can of mushroom soup over chicken with 1/2 can water.
Cook for about 40 minutes.
While waiting, cook noodles following package directions.
Set aside. When chicken is done, place chicken on plate and mix noodles with cooked asparagus and mushrooms in casserole dish.
Add chicken on top of noodles and add last can of soup.
Heat in oven another 10 to 15 minutes at 350\u00b0.
dium heat until evenly brown and crisp. Drain on paper towels
ater in large skillet. Add asparagus and cook, uncovered, just until tender
Chop eggs and crush crackers into bottom of buttered casserole.
Alternate layers of crumbs, cheese, eggs, asparagus and mushroom soup.
Dot with butter after all are used.
Add milk and asparagus juice.
Sprinkle with extra crackers on top.
Bake at 450\u00b0 for 30 to 40 minutes.
Stir in olive oil and asparagus, and cook until the asparagus is tender, about
In a large skillet, cook asparagus in a small amount of boiling water for 3 minutes or until done; drain. Arrange asparagus and mushrooms in a pyrex dish. In a jar, shake all other ingredients. Pour over asparagus and mushrooms. Cover. Refrigerate several hours or overnight.
).
Toss asparagus, mushrooms, and 2 tablespoons olive
ver medium heat. Add the asparagus, and cook for about 10 minutes
afe skillet over medium heat and cook garlic until it starts
In large skillet in small amount of boiling water, cook asparagus for 5 minutes.
Drain.
Arrange asparagus and mushrooms in shallow dish.
In small jar, place remaining ingredients.
Cover and shake well.
Pour over asparagus.
Cover and refrigerate overnight.
er medium heat. Add onion and garlic; cook for 3
n a large skillet. Add asparagus and cook, uncovered, just until crisp
n a frying pan and saute the potatoes over a
rush chicken with oil and rub in salt and pepper if desired
nife, cut asparagus diagonally into very thin slices and transfer to a
In a large bowl, combine soup and milk.
Add beans, asparagus and mushrooms; mix well.
Pour into a greased 8-inch square baking dish.
Cover and bake at 350 degrees for 20 minutes.
Toss bread cubes, almonds and butter; sprinkle over the casserole.
Bake, uncovered, 15-20 minutes longer or until bubbly.
Cut asparagus on the diagonal into 1 inch pieces.
Heat the oil in a non-stick frying pan.
Add the mushrooms and saute over high heat, tossing until lightly browned.
Add the asparagus pieces and cook by tossing and stirring for a few minutes.
Add the shallots, salt and pepper and sprinkle with the cilantro.
Cook until done (only a little longer) and serve.
olden and crunchy.
For Foie Gras with Wild Mushroom Mixture