Cook's Kitchen

[Geee]

Asparagus Souffle

6 servings

 

3 tbsp butter, melted

3 tbsp flour

1 cup milk

4 eggs, separated

2 ½ cups asparagus, diced and cooked

to taste salt and pepper

 

 

Preheat oven to 325. In a small saucepan, over medium heat, blend butter and flour. Gradually add milk. Lower heat and cook slowly, stirring constantly, until thick. Beat egg yolks until thick and lemon colored and whisk into sauce. Stir in asparagus, salt, and pepper. Beat egg whites until stiff. Fold into asparagus sauce and pour into greased 1 1/2 quart casserole. Set in pan of hot water. Bake at 325 for about 45 minutes or until puffed and brown.

 

 

Crunchy Asparagus

 

4 servings

 

1 bunch asparagus

⅓ cup bread crumbs, seasoned or unseasoned

2 tbsp. butter or margarine

granulated garlic

oregano

 

 

Clean and cut up asparagus into thirds. Melt butter or margarine in a frying pan, add bread crumbs, granulated garlic and oregano(to taste).Once bread crumbs are coated with butter and slightly brown, add asparagus and stir unto bread crumbs for about 5-6 minutes. Just enough to lightly cook asparagus and coat with bread crumb mixture.

 

 

Old Time Pickled Asparagus

 

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15-22 #(to make 10 quarts) asparagus, washed

3 quarts water

8 tbsp. salt

2 quarts white vinegar

1 tbsp. pickling spice

3 cloves , optional

 

Combine water, vinegar, salt and spice. Remove cloves. Boil mixture 15 minutes, then strain. Cut asparagus to fit standing up in a jar. Pour brine over to within 1/2" water bath for 5 minutes. Cool. Let sit 6 weeks before eating for full flavor.

 

 

Potato Asparagus Bake

 

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1 ¾ # fresh asparagus, washed

1 # potatoes, peeled and quartered

4 tbsp. lite margarine

1 tbsp. flour

1 cup whipping cream

dash nutmeg

dash pepper

3 tbsp. bread crumbs

2 tbsp. grated Parmesan cheese

 

Wash and remove asparagus tips, cooking asparagus and potatoes separately until soft. Drain and puree asparagus and potatoes. Melt margarine over heat, adding flour. Stir in cream and add pureed veggies. cook while stirring for 3 minutes, adding condiments. Pour into small casserole dish. Combine bread crumbs with parmesan cheese and remaining margarine and sprinkle over gratin. Bake at 350 until heated through.

 

 

Saucy Chicken & Asparagus

 

1 ½ # fresh asparagus

4 boneless skinless chicken breast

2 tbsp. cooking oil

½ tsp salt

¼ tsp pepper

1 can cream of chicken soup

½ cup mayo

1 tsp lemon juice

½ tsp curry powder

1 cup shredded cheddar cheese

 

Place asparagus in a greased 9" baking dish. In skillet over medium heat, brown chicken in oil on both sides. Season with salt & pepper. Arrange chicken over asparagus. In a bowl, mix soup, mayo, lemon juice, and curry powder. Pour over chicken and bake covered at 375 for 40 minutes or until the chicken is tender and juices run clear. Remove from oven, sprinkle with cheese. Let stand 5 minutes and serve.