f water to boil. Cook asparagus in boiling water until tender
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.
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.
hat is quite similar to asparagus in both look and taste
Trim asparagus and diagonally cut into 1/
stick!\").
Add the asparagus, scallions, pepper, and garlic and
For Aioli: Whisk vinegar, honey, and
Clean asparagus and cut into 2\" pieces. Reserve tips for garnish.
Prepare
Boil water for asparagus, add salt.
Make a
Preheat oven to 400 degrees F (200 degrees C).
Place asparagus in a large bowl. Drizzle olive oil over asparagus and season with garlic powder; toss well. Transfer asparagus to a baking sheet.
Bake in the preheated oven until asparagus are tender, about 20 minutes.
Place lettuce in the same bowl used for asparagus; top with tomatoes, feta cheese, and asparagus.
rust from freezer.
Place asparagus on a baking sheet. Drizzle
eeks.
Steam or boil asparagus (any amount) until crisp-tender
Prepare eggs.
Prepare white sauce and add cheese.
Put thin layer of asparagus in buttered casserole dish, then a layer of sliced boiled eggs, then a layer of sauce.
Continue layering until ingredients are gone.
Put a layer of buttered bread crumbs on top and bake for 1 hour at 350\u00b0 or until bread crumbs are browned.
Thinly sliced green beans may be substituted for asparagus.
nd simmer for 30 minutes.
Add asparagus and simmer for 20 minutes
Cut up veggies (asparagus: cut off bottom and cut each \"tree\" into about three pieces. green beans: cut off both ends and slice into one or two pieces each.).
Melt butter or margarine in frying pan over medium heat.
Add cut up veggies and all seasonings.
Toss to coat.
Cover pan and fry for about 8 minutes for asparagus and 10-15 minutes for green beans.
Stir once or twice (if at all) until cooked the way you like them (we like our veggies soft -- you might like them crunchy).
tand 20 minute.
Place asparagus in a plastic zipper bag
Heat olive oil in small saucepan over low heat.
Add paprika, cumin and garlic and cook 5 minutes.
Put mayonnaise in small bowl.
Add the seasoned oil from saucepan, using spatula to get all of it, if necessary.
Add lime juice and cilantro.
Whisk to combine.
Cook asparagus in boiling water for 2-3 minutes.
Drain and rinse to stop cooking but do not make cold.
Pour some of the sauce over the asparagus and serve the rest on the side.
In skillet brown chicken on each side.
Transfer to casserole dish add curry powder, soup, milk, lemon and pepper.
Bake at 350\u00b0 for 35-40 minutes until done; serve on rice or noodles.
(Can substitute broccoli for asparagus.)
In a large bowl, whisk together all ingredients except for asparagus and thinly sliced shallot. Set aside.
Bring a large pot of generously salted water to a boil.
Cook whole, trimmed asparagus spears until fork-tender, about 4 minutes; drain.
Add asparagus to the bowl, along with 1 thinly sliced shallot. Toss to coat.
Simmer the wine in a small saucepan for about 2 minutes, until the liquid is reduced by approximately 2 tablespoons.
In a small bowl, combine the mayonnaise, the reduced wine, the zest and the dill and stir until it is smooth.
Blend in the orange juice and taste. If it is too tart, add the optional sugar.
Cover and refrigerate for at least a 1/2 hour to allow the flavors to blend.
Cook asparagus by either steaming or blanching is salted water and let cool to room temperature.
Serve with the sauce.