Cook asparagus as directed.
Cut 9 (2-inch) circles from bread slices.
Tear remaining bread into small pieces and place into ungreased 8 x 8 x 2-inch baking dish.
Layer asparagus, cheese and onion on bread pieces.
Top with bread circles.
Beat eggs, milk, salt, mustard and red pepper and pour on bread circles.
Bake at 325\u00b0, uncovered, until center is set, 1 hour to 1 hour and 10 minutes.
Let stand 10 minutes before cutting.
(Will hold, covered, in refrigerator up to 24 hours before baking.)
br>Halve or quarter the asparagus lengthwise if the stalks are
Break off tough asparagus ends; steam for approximately 3
Combine rice and cheese.
Drain asparagus and reserve liquid. Add asparagus to rice and cheese.
Blend together egg, mayonnaise, 3 tablespoons asparagus liquid and seasoned salt.
Stir into rice mixture.
Pour into a greased 1-quart casserole.
Sprinkle paprika over the top.
Bake at 350\u00b0 for 25 to 30 minutes.
The bigger, the better. Cut asparagus into 1\" sections. (I steamed
rom skillet. Cook and stir asparagus and mushrooms in the remaining
ater to a boil. Add asparagus and cook until just tender
aking dish.
Cook the asparagus in boiling water (or steam
Cut asparagus spears in pieces about 3/4 inch long and place in bottom of a casserole dish.
Sprinkle with cheese and hard-boiled eggs.
Cover with white sauce.
Add another layer of asparagus, cheese, egg and pimento; cover with white sauce.
Top with buttered bread crumbs or crumbled Ritz crackers.
Bake in a moderate oven and cook until crumbs are crisp and brown, approximately 30 minutes.
Saute onion in butter until tender.
Blend in flour.
Add milk slowly, stirring constantly and cook until mixture thickens.
Add salt, pepper and cheese and mix well.
Alternate layers of asparagus with egg slices in a buttered casserole.
Cover with cheese sauce.
Top with buttered crumbs or Parmesan cheese.
Bake at 350\u00b0 for 25 minutes.
Yield: 6 to 8 servings.
Rinse asparagus and cut into small pieces.
Mince up the onion and then grate up your cheese.
Mix asparagus, onion, Mozzarella, Bisquick and spices together.
Pour into greased casserole dish. Beat the eggs and oil together.
Pour this over entire casserole and bake at
350\u00b0 for 40 minutes, uncovered.
Serve when still warm.
In a saucepan, cover asparagus with water.
Cover and cook until just tender, but still firm.
Drain and set aside.
Lightly brush butter over one side of bread slices.
Place half of the bread, buttered side up, in a greased 13 x 9 x 2-inch baking dish. Sprinkle with 1/2 cup cheese.
Layer with asparagus and ham. Cover with remaining bread, buttered side up.
Combine Parmesan cheese and crumbs.
Pat into a greased 10-inch pie pan or 2-quart baking dish.
Refrigerate for 15 to 30 minutes. In a bowl, combine the cottage cheese, Cheddar cheese and eggs. Stir in asparagus, basil, garlic powder and parsley flakes. Refrigerate for 15 to 30 minutes.
Pour egg mixture over crumb crust.
Smooth top.
Sprinkle with paprika.
Bake at 350\u00b0 for 40 minutes or until knife inserted near the center comes out clean.
In a saucepan cover asparagus with water, cover and cook
bout 1 teaspoon of cheese spread.\tPut an asparagus tip along one
ater to a boil; add asparagus. Cover and cook for 4
Butter bottom and sides of a casserole dish.
Sprinkle some cracker crumbs in bottom; then add alternately asparagus, cheese, cracker crumbs, half of asparagus juice and mushroom soup.
Then add onion salt and pepper.
Next, layer peas, cheese, cracker crumbs, etc. in same order.
The top layer of cheese is a bit thicker.
Bake at 375\u00b0 for 25 to 30 minutes.
Cut cheese into approximately 1/2\" square cubes and chop asparagus into 1
Blend egg with cream cheese and Blue cheese.
Trim crust from bread slices; roll each slice lightly with a rolling pin.
Spread with cheese mixture.
Cut asparagus stalks length of bread; place on edge of bread.
Roll as for jelly roll; brush with margarine. Place in covered plastic container and freeze.
Remove from freezer; cut each roll crosswise in 1 1/2-inch lengths.
Place on a greased cookie sheet and bake at 325\u00b0 for 9 to 11 minutes or until golden brown.
Serve hot.
Melt oleo; stir in flour.
When smooth, slowly add milk and salt.
Continue cooking and stirring until thick (making a sauce). Layer asparagus, eggs, pimento, cheese, onion flakes and sauce; repeat for second layer and sprinkle corn flakes on top.
Bake at 350\u00b0 for 30 minutes.
Serves 8 (about 80 calories per serving).