Butter and dust pan.
Beat egg and add to the potato. Pack a layer into the pan using half the potato.
Add layer of asparagus. Finish with potato.
Dust with bread crumbs.
Bake at 375\u00b0 for 20 to 25 minutes. Unmold and serve with creamed asparagus.
Top with slices of hard-boiled eggs.
Place asparagus into a large pot or skillet and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 8 to 10 minutes. Drain.
Mix 3 tablespoons butter and flour together in the same pot over medium-low heat until flour is dissolved and mixture is smooth, 2 to 3 minutes. Add milk, asparagus, and salt to butter-flour mixture and simmer until thickened, 10 to 15 minutes.
Spread about 1 teaspoon butter onto each piece of toast. Pour creamed asparagus over each piece of toast.
Cut asparagus into 1 inch pieces; cover with water and boil until tender.
Add flour to milk; stir so there are no lumps.
Drain asparagus, keeping 1 cup liquid.
Add the milk mixture, salt and pepper. Cook until thick.
Meanwhile, toast the bread, cut into points (halves).
Pour creamed asparagus over toast.
Cook asparagus until tender (steam).
Add milk, flour and water; cook until thick.
Add asparagus and diced hard-boiled eggs.
Remove stems from mushrooms.
Wipe caps and slice.
Saute mushrooms in butter with onion until golden.
Prepare asparagus (cooked) as usual; cut into 1 1/2-inch pieces.
Heat 1 tablespoon butter and blend in flour.
When lightly browned, add cream.
Heat slowly, stirring occasionally, until thickened.
Season with salt, pepper and nutmeg.
Add sauteed mushrooms and onion; keep warm. Drain asparagus; place in dish.
Top with mushroom sauce.
Add a sprinkle of paprika, if desired.
Serves 8.
Cook the asparagus in salt water until tender.
Make a white sauce of the butter, flour and milk.
Add the beaten yolks of eggs and cook five minutes.
Pour the sauce over the asparagus and serve.
Wash and clean asparagus, then cut into 2-inch pieces.
In medium size saucepan, cook asparagus with the water and salt until tender, about 5 minutes.
Remove from heat.
Add butter and stir to melt.
Sprinkle in flour a little at a time, stirring to keep smoothly blended.
Add thyme and pepper.
Slowly stir in evaporated milk.
Return to medium heat; cook until thickened, stirring frequently.
Ladle over toast.
Serve with deviled eggs, if desired.
Yields 4 servings.
In a large sauce pan, melt butter and add olive oil. The oil will keep the butter from turning brown and burning.
Cut asparagus into approximately 1\" lengths and add to pan.
Add mushrooms.
Saute until mushrooms are dark and asparagus is fork tender.
Add flour to the milk and whisk until there are no lumps.
Add the milk mixture and the salt and pepper to the pan.
Cook until thick, stirring constantly.
Add melted oleo to flour to make a paste.
Add the milk.
Stir over heat until thickened.
Add 1/2 cup cream of chicken soup. Add salt and pepper.
Chives or onion are optional.
Add the asparagus and chopped ham.
Serve hot over toast.
Melt butter and stir in flour, salt and pepper.
Drain liquid from asparagus and add enough milk to make 2 cups.
Stir liquid into paste.
Cook slowly.
Heat together soup and butter.
Add chopped hard-cooked eggs. In a small baking dish, put layer of cracker crumbs, layer of asparagus, then soup mixture.
Continue with layers of each and top with cracker crumbs and grated cheese.
Bake at 350\u00b0 until hot through and through.
Cook the asparagus with salt until tender.
Pour milk over vegetables.
Add thickening with cornstarch.
Butter toast.
Pour over toast.
Dribble bacon bits over top; sprinkle with Parmesan cheese.
ool.
Meanwhile, slice asparagus on the bias into 1
dd the stock, the cut asparagus minus 18 tips, potatoes and
hill.
Wash and clean asparagus. Break stalks into 1 1
Spray 10-inch nonstick skillet with cooking spray.
Heat over medium high heat.
Add fish, onion, garlic, gingerrroot and asparagus; stir-fry 2 to 3 minutes or until fish almost flakes with fork.
Carefully stir in remaining ingredients. Cook until heated through and fish flakes easily with fork.
Serve with additional soy sauce if desired.
Please note:
my recipes are for people who have choosen a healty life-style.
Cook diced onion in fry pan till softened.
Remove onion from pan and add butter and flour stirring till well combined.
Salt and Pepper to taste at this stage.
Add half a cup of milk and half a cup of juice from the asparagus can.
Cook until smooth and thickened.
Combine cooked onion, creamed corn, asparagus pieces, and hard boiled eggs that have been cut into quarters.
Heat through and then serve with creamy mashed potatoes.
an substitute lightly steamed fresh asparagus for the peas.
If
Mix room temperature creamed cheese and soup.
Stir in asparagus.
Pour into one pie shell.
Cover with second pie shell. Seal edges.
Bake at 350\u00b0 for 30 minutes.
Let sit 30 minutes before serving.
ce water bath for the asparagus and bring a pot of