mooth paste.
Cut the asparagus into similar length as the
Snap off tough ends of asparagus& cook in your favourite manner (
Peel and blanch asparagus, drain and set aside
Melt 2 tablespoons butter in a skillet over medium-low heat. Cook asparagus in melted butter, stirring a few times, until tender, 6 to 8 minutes.
Drizzle honey over the asparagus and stir to coat; season with garlic powder and cayenne pepper.
Spray the dish with nonstick coating (9 x 9; double recipe for 13 x 9).
Spread a little of the soup on the bottom (do not dilute).
Layer the asparagus over the top and sprinkle with lemon pepper seasoning.
Layer hard-boiled eggs and cover with remaining soup.
Repeat layers and top with grated Cheddar cheese.
Cook for 30 minutes (or until bubbly) at 375\u00b0.
Place one can of asparagus in baking dish.
Slice 2 hard-boiled eggs over asparagus.
Spread one can of mushroom soup over these ingredients.
Mix together the grated Cheddar and Mozzarella and place 1/2 of cheese mixture over all.
Layer in same order the remaining ingredients, except Durkee onions.
Bake at 350\u00b0 for about 40 minutes or until bubbly.
The last 5 minutes sprinkle onions on top.
This recipe makes a large casserole.
lightly browned.
Meantime, cook asparagus in gently boiling salted water
Drop fresh asparagus into boiling water.
As
Blanch asparagus in boiling salted water for 2-4 mins, until bright green. Drain. Season with fresh ground black pepper. Serve with soft-boiled eggs and whole grain toast.
First,blanch the asparagus spears in boiling, salted water
Combine hard-boiled egg, parsley, capers and cornichons in a small bowl. Set aside.
Cook asparagus in boiling, salted water for 2 mins, until just tender. Drain and keep warm.
Meanwhile, combine olive oil, vinegar and mustard in a small saucepan. Heat over medium heat for 1-2 mins, until warm. Pour over egg mixture. Season. Spoon over asparagus. Serve hot or at room temperature.
NOTE - orginal recipe did not give ounce measurements
Combine peas, apple, lemon juice and eggs.
Chill.
Cook asparagus and chill.
Whip cream and add mayonnaise and horseradish.
Stir dressing into vegetable mixture.
Place equal number of asparagus on each slice of ham.
Top with pea mixture. Roll ham to form logs.
Place ham rolls on lettuce and serve.
In baking dish spread asparagus over bottom, cover with mushroom soup and eggs.
Then add crackers, top with cheese.
Bake in moderate oven (350\u00b0) until bubbly around edge and cheese is melted (about 15 minutes).
Serves approximately 12 to 16.
Half recipe for smaller group.
(This recipe will double well.
Bake in 9 x 13-inch pan.)
Alternate layers of asparagus, eggs, pimento and sauce.
Top with cornflake crumbs.
Dot with butter.
Bake at 350\u00b0 for 30 minutes.
Serves 6.
Cook the white asparagus, in boiling salted water with a pinch of sugar for about 3 mins, add the green asparagus and cook about 5 mins more.
Preheat the oven to 325\u00b0F. Place the asparagus in a greased baking dish. Mix the heavy cream into the hollandaise sauce, pour half over the asparagus. Put the salmon on top with the basil, followed by the smoked salmon. Pour the remaining sauce over the top and bake for about 25 mins.
Serve garnished with basil. Serve boiled potatoes with parsley on the side.
Trim tougher ends off asparagus. Cut stalks crosswise into 2-
dd the stock, the cut asparagus minus 18 tips, potatoes and
Layer asparagus, chopped eggs, chopped pimientos and grated cheese.
Mix about 1/4 juice from asparagus with cream of mushroom soup and pour over asparagus mixture.
Spread buttered crumbs over top.
Bake at 400F for approximately 20 to 30 minutes or until bubbly.