Heat your oven on 350\u00b0F; prick your
Preheat an oven to 400\u00b0F.
Butter
Place drained asparagus on bottom of casserole dish.
Mix mushroom soup, eggs and almonds together.
Spread over the top of asparagus.
Cook for 30 minutes at 400\u00b0 in oven.
Serves 4 people.
b>asparagus, start on the marinade. In a heavy saucepan, cook onions slowly in
t off to the side. In a small dry saute pan
Peel asparagus spears from top to bottom
cook asparagus separately in boiling water or in microwave until tender, 3-5 minutes.
refresh under cols water.pat dry.
heat 3 tbsp butter in large skillet, add shallots and cook until softened. add morels and saute 5 minutes more.
add asparagus, tarragon, salt and pepper and continue cooking until heated through.
add remaining butter and remove from heat.
stir in lemon juice and garnish with tarragon.
Salt, pepper and flour chicken as for frying and place in a greased oblong pan or dish.
Bake at 350\u00b0 until brown, then add either the mushroom sauce, celery soup or water.
Add enough water to mix well.
Place back in oven, reduce heat, cover and bake for 45 minutes, until done and tender.
Preheat the oven to 425 degrees F.
<
ite size pieces, toss in a bowl with 1 pinch
eheat your oven to 400 degrees F.
Trim the asparagus: rinse
Peel the asparagus from underneath the head towards
Preheat oven to 450 degrees.
Rinse asparagus and snap off hard ends
00 - 110 degrees) with yeast in a medium sized bowl; let
Preheat oven to 350\u00b0.
Wash asparagus spears and cut off the
Preheat oven to 375\u00b0F.
Spread asparagus in the bottom of an ovenproof pan (I used ceramic).
Sprinkle melted butter over asparagus.
Sprinkle lemon juice over asparagus and butter.
Add coarse sea salt to taste (use sparingly).
Place in oven uncovered and cook until asparagus is starting to brown and become crisp about 45 minutes to 1 hour.
Preheat oven to 400.
Bring the
hell, sift flour then cut in butter until consistency of breadcrumbs
Preheat oven to 400\u00b0F.
In a dutch oven heat oil over medium flame.
Add onions, saute until softened.
Add rice, stirring to coat well.
Stir in spinach, salt, nutmeg, and 2 cups of stock.
Bring to a simmer and cook 7 minutes.
Stir in 1/4 c cheese.
Cover and bake in oven 15 minutes.
Stir in asparagus and remaining 1/4 c cheese. add 1/2-1 cup of stock if mixture is dry.
Bake for an additional 15 minutes or until liquid is almost absorbed.
inutes.
Trim asparagus to 4-5 inches in length. Divide steaks