In casserole, put layer of asparagus, layer of cheese and layer of broken crackers.
Repeat layering process.
Mix soup with half broth from canned asparagus and milk.
Pour over casserole and bake at 375\u00b0 for 30 minutes.
Combine milk, flour, butter or butter substitute and salt. Cook over hot water until thick and smooth.
Add canned asparagus and chopped eggs.
Mix quickly and lightly in cracker crumbs.
Dip in egg which has been diluted with water.
Roll in cracker crumbs. Fry in deep fat at 390\u00b0 until browned.
Cut crust off bread and roll out flat.
Spread Cheez Whiz on bread.
Put stalks of canned asparagus in bread and roll up.
Roll in melted butter and bake until toasted.
Steam asparagus, if fresh, can use whole canned asparagus in this recipe also.
Dip in flour, then egg, then breadcrumbs.
Heat the 2 Tablespoons of oil in skillet and brown asparagus, turning gently.
When golden, remove and serve.
Note: The recipe says that Cauliflower can be done the same way, but I admit I have never tried it.
lavours don't overpower the asparagus. Add a grind or two
he bottom inch of ea asparagus stalk. Peel the stalks, cut
Cook asparagus as directed until barely tender; drain.
Melt butter in a small pan; stir in flour, salt and pepper, blending until smooth.
Add milk and cook over medium heat, stirring constantly, until thickened and bubbly.
Turn half of the asparagus into a 1-quart casserole.
Top with half the eggs.
Pour half the sauce over the asparagus.
Repeat with remaining asparagus, eggs and sauce.
Bake 20 to 30 minutes at 325\u00b0.
One pound fresh or one pound drained canned asparagus can be used.
inutes, then drop in the asparagus, along with the liquid from
Drain canned asparagus or thaw and drain frozen.
Cook the asparagus spears; drain and cool.
Cut crust off fresh sliced white bread.
Spread bread with mayonnaise.
Place an asparagus spear (medium size, canned) on edge of bread and roll up.
Place roll in piece of waxed paper and twist ends.
Place all the rolls in pan and place in refrigerator overnight with damp towel on top to keep from drying out.
When ready to serve, take off waxed paper and cut into 1/2-inch slices.
Grease casserole.
Alternate layers of asparagus, green peas and sour cream.
Dice capers and sprinkle over mixture.
Add salt and black pepper to mixture.
Cover mixture with bread crumbs. Dot with butter.
Bake at 350\u00b0 for 20 to 25 minutes.
Serves 6.
Slice ham 1/4-inch thick.
Cook asparagus until tender; drain. Alternate slices of ham and asparagus in a greased 2-quart baking dish.
Melt butter.
Stir in flour.
Gradually stir in milk and sour cream, stirring until sauce thickens.
Stir in cheese until smooth.
Add salt and pepper.
Spoon sauce over casserole. Sprinkle top with Parmesan cheese.
Bake in a 400\u00b0 oven for 20 to 25 minutes, or until top is browned.
(I use canned asparagus.)
Sprinkle salt and pepper on chicken.
Put oil in 10-inch frying pan.
Heat over medium heat. Add chicken. Saute slowly about 6 minutes or until white.
Remove from pan.
Drain on paper towel.
If using frozen asparagus, cook by instructions. Drain. Place asparagus on bottom of 2-quart baking dish.
Place sauteed chicken over asparagus.
Mix together undiluted chicken soup, mayonnaise, lemon juice and curry powder.
Sprinkle cheese over top.
Cover with aluminum foil and bake at 375\u00b0 for 30 minutes or until hot.
ust tender; cut cooked or canned asparagus into 3 cm lengths.
Snap off tough ends of asparagus& cook in your favourite manner (
Drain asparagus; puree in blender.
Soften gelatin using the 2 tablespoons liquid and 2 tablespoons lemon juice.
Heat soup and cheese together over low heat, stirring until smooth.
Add remaining ingredients; heat until gelatin melts.
Put in mold. (Entire mixture fits in a 2-quart mold or can be broken down into smaller ones.)
Enjoy!
Place bread on a lightly oiled baking sheet.
Top with tomatoes, cheese and asparagus spears.
Beat egg yolks well, then mix in salt, pepper and dressing.
Fold egg yolk mixture into egg whites.
Spoon egg mixture over asparagus.
Bake at 350\u00b0 for 15 minutes or until topping is lightly browned.
After draining juice from asparagus, snip off the tip ends and save.
Mix milk and rice flour.
Gradually add bouillon and bring to a boil.
Add asparagus chunks.
Simmer for 1 hour.
Add cream, bring to a boil.
Season with salt and pepper.
Blend well in blender, then strain.
Add parsley and asparagus tips before serving.
After hot soup is helped in bowls, sprinkle with Parmesan cheese, if desired.
Peel and blanch asparagus, drain and set aside