Spread asparagus tips in pan; cover with Velveeta cheese slices and sprinkle with bacon bits on top. Put in oven at 400\u00b0 until cheese melts.
Asparagus -- First cut off about 14 tips - not to long. These will
Set aside.
Meanwhile, simmer asparagus tips in salted water for 5
ring to a boil. Add asparagus tips and simmer for 3-4
Bring asparagus stalks and chicken stock to a boil. Reduce heat to low and simmer gently for 10 mins. Strain. Set stock aside and discard stalks.
Heat oil in a large saucepan over medium heat. Stir-fry garlic and green onions for 1 min, or until fragrant and lightly browned. Add asparagus stock and bring to a boil. Add fish sauce and reserved asparagus tips. Simmer for 1 min then mix in shredded chicken. Add cornstarch slurry and cook, stirring, until thickened. Season to taste. Slowly whisk in egg.
Serve with fresh cilantro.
Combine asparagus tips, water, and kosher salt in
aste.
Drain liquid from asparagus and add enough milk to
inutes.
Stir 2 pounds asparagus into cauliflower mixture and increase
Melt butter and add flour. Add milk a little at a time. Add grated Cheddar cheese and black pepper
and cook until thickened. Put layer of asparagus tips in bottom of casserole dish. Cover with layer of sauce. Add layer of asparagus tips and cover with sauce alternating until final topping with sauce. Top with cracker crumbs. Bake in 350\u00b0 oven until cracker crumbs are brown. Do not overcook.
Preheat oven to 400\u00b0.
Cover bottom of pastry shell with ham. Set aside.
In a mixing bowl, combine cream, milk, eggs, grated cheese, salt and pepper.
Beat well.
Pour mixture over ham. Arrange asparagus tips on top, as if spokes of a wheel, tips in the center.
Bake in center of oven 35 to 40 minutes or until set and golden brown.
Serve hot or cold.
Makes 4 to 6 servings.
inutes.
Combine milk and asparagus juice and add to flour
Drain asparagus tips, saving 1/4 cup of the juice.
In a saucepan combine butter, flour, juice and milk.
Cook on low heat until thickened.
In a baking dish, layer 1 cup of asparagus, 1/2 of the sauce and desired amount of cheese.
Repeat layering.
Top with crumbled potato chips.
Bake at 400\u00b0 for 20 to 30 minutes.
Add the milk and asparagus juice together and mix with mushroom soup.
Place layer of cracker crumbs, then layer of asparagus tips.
Do this about 3 times until all asparagus is used.
Add the mushroom soup mixture over the top of the asparagus and cracker crumbs.
Add grated cheese to top and bake until bubbly and looks done. (350\u00b0 oven for 20 - 30 minutes)
Crumble crackers in bottom of casserole dish.
Cut and place asparagus tips on top of crackers.
Pour juice evenly over asparagus and crackers.
Slice eggs and place on top of asparagus. Spread 1/2 of pimento on eggs.
Spread mushroom soup over pimento, then spread other half of pimento with juice.
Cover with grated cheese.
Refrigerate overnight.
Bake at 325\u00b0 for 30 minutes.
f the breast, then place asparagus tips on the cheese. Lay a
Melt butter in saucepan over low flame.
Add flour and salt. Stir until all flour is mixed with butter.
Add milk and stir until thickened.
Add cheese until melted.
Add crab sticks.
Cut into 3 pieces.
Add asparagus.
Make certain crab meat and asparagus are heated.
Serve over toast.
Steam the asparagus tips for 2 minutes or until crisp but tender.
In a large bowl, whisk the yogurt, curry, lemon juice, and salt until well combined.
Add the steamed asparagus, chicken, bell peppers, cilantro and almonds. Toss to coat with dressing. Serve on fresh spinach leaves.
Place layer of asparagus tips in casserole dish.
Cover with 1 sliced egg and 1/8 pound grated cheese.
Use remaining asparagus, egg and cheese in the same manner.
Top with the can of mushroom soup.
Place cracker crumbs on top.
Bake in 350\u00b0 oven for 30 minutes.
Make white sauce with melted margarine, flour, Pet milk and asparagus liquid.
Cook until thick and add cheese.
Put asparagus tips in casserole.
Cover with sliced eggs.
Repeat these two layers and pour white sauce over all.
Cover with cracker crumbs and bake 15 to 20 minutes in a 350\u00b0 oven or until it is bubbly and cracker crumbs are browned.
This serves 3 to 4. I usually use 2 cans of asparagus.
Mix lightly peas, grated cheese, diced hard-boiled eggs, cream of mushroom soup, cracker crumbs and nuts.
Place about half in greased casserole.
Put layer of asparagus tips.
Put rest of mixture over asparagus, then top with remaining asparagus, grated cheese and pimiento for color.
Bake for 30 minutes at 400\u00b0.