Trim tougher ends off asparagus. Cut stalks crosswise into 2-
Peel and devein shrimp (reserving shells).
Heat shrimp shells, garlic, butter, sherry, and stock in a saucepan and heat until boiling. Reduce heat and simmer for 5 to 8 minutes until liquid reduces.
Strain and set aside.
Cut raw shrimp into bite size pieces.
Cut tips off asparagus and reserve. Dice remaining asparagus and potatoes.
In a large saucepan; add soup, milk, shrimp, asparagus, potatoes, shrimp stock, and Tabasco to taste.
Simmer on medium low heat for 15 minutes.
Serve immediately and freeze remainder.
hen reduce heat.
Add asparagus tips.
Simmer about 5
Thaw the asparagus.
Combine all ingredients in saucepan.
Bring to a boil; simmer covered 8 - 12 minutes or until asparagus is tender.
Process with blender until smooth.
Pour into bowl.
Serve hot or cover and chill at least 4 hours.
In large saucepan, combine asparagus, onions, broth, water, butter and lemon pepper seasoning.
Cook over medium heat until onions are tender.
This will probably take about 10 minutes. Combine flour and 1/4 c. milk.
Whisk until smooth.
Stir into soup.
Add remaining milk or cream.
Simmer for about 5 minutes. Process in blender or food processor until smooth.
Makes about 4 servings.
Saute onion in 1 tablespoon butter;
set aside.
Make a roux by melting butter in
stockpot and adding flour gradually while stirring constantly.
Make sure mixture doesn't burn.
Add 1 quart milk slowly to roux mixture, stirring constantly.
When combined and thickened, add remaining milk, chicken stock and onion.
Add bay leaf, pepper and salt.
Add asparagus and simmer for 1 hour. Makes 1 gallon.
minutes. Add stock, pasta, asparagus and black pepper and continue
boil.
Add the asparagus, cook for five minutes till
NOTE - orginal recipe did not give ounce measurements
Slice the asparagus tips (about 1- 1 1/
Saute onions.
Combine all ingredients, using seasonings to your taste and put in crock-pot or large pot and heat through. Serve with oyster crackers and tossed salad.
You may want to double the recipe.
ool.
Meanwhile, slice asparagus on the bias into 1
an once.
Add the asparagus to the pan with the
roil.
Thaw and drain asparagus. Combine asparagus with cream cheese in
he woody ends of the asparagus spears; the spears should be
Add Prosciutto and asparagus and cook until asparagus is bright green, about
ll sides.
Trim your asparagus so that it fits the
Blend soups, milk, cream, onion and celery in saucepan.
Add asparagus, shrimp and crab; heat thoroughly, but do not boil.
Add wine last.
Serve with pat of butter floating on top.
Do not stir it in.
Wash, drain, and cut asparagus on bias.
Simmer asparagus in small amount of water until fork tender and then saute in bacon drippings.
Proceed with directions for cream gravy.
As far as I know this family favorite was created in Paris, Texas by someones Great-Uncle Billy over 70 years ago.
Serve for breakfast on biscuits.
*NOTE: See Recipe #11040 for roasting directions. Omit