By Val Klemish
We have recipes for you asparagus-lovers out there this week, hope you’ll enjoy trying one of them!
ASPARAGUS CASSEROLE
2 (10 oz) pkgs. frozen asparagus spears, thawed
1/2 c. grated sharp Cheddar cheese
4 hard-boiled eggs, sliced
Salt and pepper
1 c. medium white sauce, or cream of mushroom or cream of asparagus soup
1/2 c. buttered bread crumbs
Put half the asparagus in bottom of greased 1 1/2 qt. casserole dish. Top with half of the sliced eggs, salt, pepper and half of cheese. Spoon on half of the sauce. Repeat layers, using remaining halves. Top with bread crumbs. Bake at 350° for 30 minutes. Serves 6.
FRESH ASPARAGUS IN BUTTER SAUCE
2 dozen fresh thin asparagus spears
1 c. butter
2 fresh garlic cloves
1 tsp. parsley flakes
2 tsp. lemon juice
1/2 tsp. grated lemon rind
Parsley sprigs
Wash spears and snap off white ends. Cut spears into bias-sliced chunks about 2″ long. In a wok or frying pan melt butter. Press garlic through a press and add with lemon juice and parsley flakes to butter. Heat over medium-high heat. Add asparagus and stir constantly until vegetables are crisp-tender. Remove asparagus to warm serving dish. Add lemon rind to butter sauce in pan. Heat until bubbly and pour over asparagus. Garnish with parsley sprigs and serve immediately. Serves 4.
ASPARAGUS LASAGNA
1 lb. fresh asparagus
2 cloves garlic, minced
5 lasagna noodles, cooked and drained
2 Tbsp. butter
1 c. shredded mozzarella cheese
1/2 tsp. dried thyme
2 Tbsp. flour
1 c. julienned cooked ham
1 1/3 c. milk
Pepper to taste
In skillet cook asparagus in small amount of water until crisp-tender, 6-8 minutes. Drain and set aside. In saucepan saute garlic and thyme in butter. Stir in flour. Gradually whisk in milk. Stir for 2 minutes or until mixture thickens. Add pepper. Cut noodles in half. Place 4 noodles in greased baking dish. Layer 1/3 of the white sauce, cheese, ham and asparagus over noodles. Top with 3 noodles, another layer of sauce, cheese, asparagus and ham. Repeat layers. Cover and bake at 350° for 30 minutes. Makes 4 servings.
TUNA ASPARAGUS CASSEROLE
Layer in greased casserole:
2 c. asparagus (cut in 1″ pieces)
1 can tuna
1 can mushroom stems and pieces
Mix together and place on top:
1 can low-fat cream of mushroom soup
1/3 c. Hellmann’s mayonnaise
1/3 c. skim milk
1/2 c. slivered almonds
Sprinkle Parmesan cheese on top. Bake for 20 minutes at 425°.
HAM WITH ASPARAGUS
3 lbs. asparagus
12 thin slices of ham, halved
5 Tbsp. butter
6 hard-boiled eggs, sliced
4 Tbsp. flour
Paprika
2 – 2 1/2 c. milk and asparagus juice combined
1 1/2 c. grated Swiss or Cheddar cheese
Nutmeg, salt and pepper to taste
Butter
Cook asparagus. Drain juice and reserve to later combine with milk. Melt 5 Tbsp. butter in pan. Add flour and stir constantly for 3-4 minutes without browning. Boil milk and asparagus juice and add hot liquid to the flour mixture. Cook and stir until sauce is thickened. Remove from heat and add nutmeg, salt and pepper. In a 9×13″ casserole, layer half of the asparagus, ham, eggs and sauce. Repeat, ending with layer of sauce. Spread grated cheese over all; sprinkle with paprika and dot with butter. Bake at 350° for 30 minutes, or until bubbly. Serves 4-6.
CHICKEN TETRAZZINI WITH ASPARAGUS
4 lb. chicken
Lemon juice to taste
2 c. chicken broth
2 Tbsp. sherry or sauterne
1/4 c. chopped carrots
Salt and pepper to taste
1/4 c. chopped celery
2 c. cooked spaghetti
4 Tbsp. flour
1/2 lb. uncooked asparagus
4 Tbsp. butter
4 Tbsp. Parmesan cheese
1 c. light cream
1 c. crumb topping
Cook chicken in broth with chopped carrots and celery. Remove chicken and pick from bones. Melt butter in saucepan over low heat. Add flour and stir until smooth; add chicken broth from which you have removed chicken, and cream; stir until smooth. Add lemon juice and wine. If necessary, add salt and pepper. Spread spaghetti on bottom of greased casserole; next place a layer of asparagus and arrange chicken pieces on top. Cover with sauce; add cheese and topping. Bake for 25 minutes in a 325° oven. Serves 8
