nd set aside.
Place asparagus into a large skillet with
Melt butter in saucepan.
Add flour, liquid from asparagus and cream of asparagus soup; heat until creamy.
Combine milk and cornstarch; add this to mixture and cook until thickened.
In casserole dish, layer with 1/2 of the English peas and 1/2 the asparagus, then covered with half of thickened sauce and repeat with remaining peas, asparagus and sauce.
Top with grated cheese and bake at 350\u00b0 until heated throughout and cheese is melted, about 15 to 20 minutes.
Watch closely.
Drain asparagus and use the liquid to thin down the cream of asparagus soup to the consistency of thick gravy.
Place cut asparagus, eggs, cheese, pepper and 1/2 of the onions in casserole dish.
Pour soup mixture over all and mix gently.
Cover with remaining onions.
Heat in oven until hot and bubbly.
Heat and stir the asparagus soup and cream cheese until well mixed.
Dissolve gelatin in boiling water.
Add flavoring.
Cool and add the asparagus, celery, green pepper, onion, pimento, pecans and mayonnaise.
Stir in the soup-cheese mixture.
Pour into a mold or an 8 x 10-inch glass dish.
Chill until firm.
Drain asparagus spears and place in Pammed ovenproof dish. Pour over this 1 can cream of asparagus soup (not diluted).
Top with a light sprinkling of crushed cheese crackers; can add sliced almonds, also.
Bake at 350\u00b0 for about 30 minutes or until bubbly.
Bring to boil asparagus soup and cold water.
Remove from heat.
Add remaining ingredients.
Stir.
Pour into oiled mold. Refrigerate to congeal.
Serve mold on lettuce.
Good for parties. It's delicious!
ntil thickened. Stir in condensed asparagus soup, sherry, and chicken. Reduce heat
Heat soup (undiluted); dissolve jello in it.
Add cream cheese, then add other ingredients.
Blend well and pour into shallow pan or mold.
In large saucepan, combine soup.
Slowly stir in water and milk.
Stir in sherry and half of cheese cubes.
When very hot, but not boiling, add chopped parsley, almonds and the rest of cheese cubes.
Serves 4 to 6.
Heat soup and water.
Add jello; add cream cheese while water is still warm.
Cool and add other ingredients; grease mold and pour mixture in mold.
Chill and unmold.
dd the stock, the cut asparagus minus 18 tips, potatoes and
or garnish. Chop the remaining asparagus. Heat oil in a medium
For the soup, place half of the asparagus in a saucepan with 4
Cook the asparagus tips in salted water for
Set aside.
Meanwhile, simmer asparagus tips in salted water for
In a saucepan, bring the asparagus ends and 4 cups water
o a boil. Add the asparagus, bring back to a boil
In a large saucepan, over medium heat, saute onion and garlic in butter for 5 minutes or until translucent.
Add chicken stock, asparagus tips and stems, potato, thyme, salt and pepper.
Cover and bring to a boil.
Reduce heat to low and simmer until vegetables are soft, about 30 minutes.
Remove asparagus tips and set aside.
Allow soup to cool, then put in blender and blend till smooth.
Return soup to saucepan, add reserved asparagus tips and cream and heat thoroughly.
Bring the asparagus ends, sugar and 3 1/
nd discard woody ends from asparagus stalks;scrape spears with a