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We add another "Vegetables Recipes" which we hope this recipe can be made easily and quickly. Of course, for those of you who love to cook and want to eat homemade food, Recipes Vegetables are optional. Especially for people who live as a vegetarian. And now we will share about "Asparagus Recipes"
Asparagus Casserole
An easy asparagus casserole with cheese and hard-cooked eggs.
Cook Time: half-hour
Total Time: half-hour
Ingredients:
half-dozen tablespoons melted butter
half-dozen tablespoons cornstarch
a pair of cans (about ten to fourteen ounces each), asparagus spears, drained, liquid reserved
milk
four laborious cooked eggs, thinly sliced
a pair of cups shredded Cheddar cheese
buttered bread crumbs
Preparation:
Combine melted butter and cornstarch in a very saucepan; stir over low heat till swish and bubbly. Add enough milk to reserved asparagus liquid to live three cups. Add milk mixture to saucepan, stirring constantly over low heat till mixture begins to thicken. in a very buttered 2-quart baking dish or casserole, create layers with half asparagus, half egg slices, half shredded cheese and half the sauce. Repeat layers and prime asparagus casserole with buttered bread crumbs. Bake at 350° till hot and bubbly, regarding twenty to twenty five minutes. Asparagus casserole serves eight.
Asparagus Casserole Recipe
Drained canned asparagus may be utilized in this dish, or be at liberty to use cooked frozen or contemporary asparagus during this asparagus casserole recipe.
Yield: Serves four
Ingredients:
three cups cooked cut-up asparagus, well drained
four hard-boiled egg, sliced
one teaspoon salt
dash pepper
one cup cracker crumbs
one 1/2 cups shredded cheese
one will (10 3/4 ounces) cream of mushroom soup
Preparation:
Heat oven to 325°. Grease a one 1/2-quart casserole.
Place layers of half the asparagus and sliced eggs within the ready casserole dish; sprinkle with half the salt, pepper, and cracker crumbs. prime with half the shredded cheese. Spoon half mushroom soup over this. Repeat layers and spoon remaining soup over the casserole. Bake forty five to hr.
*This in style aspect dish can be created with a seasoned medium to thick white sauce in place of the cream of mushroom soup.
Asparagus Casserole Recipe 2
This asparagus casserole recipe is straightforward to form with a homemade white sauce, mushrooms, butter, and bread crumbs or crushed potato chips.
Ingredients:
one 1/2 pounds asparagus spears
one cup sliced mushrooms
four tablespoons butter
five tablespoons flour
one teaspoon salt
two cups milk
one teaspoon Worcestershire sauce
1/2 cup buttered bread crumbs or crushed potato chips
Preparation:
Cook asparagus simply till tender; place in an exceedingly shallow greased baking dish. in an exceedingly massive saucepan, saute mushrooms in butter; mix in flour and salt. Gradually add milk, stirring constantly; add Worcestershire sauce. still cook, stirring constantly, till thickened. high asparagus with the arduous cooked egg slices. Pour sauce over all. high with buttered bread crumbs or crushed potato chips. Bake at 375° for twenty minutes.
Serves 6.
Asparagus With Champagne and Creole Mustard Vinaigrette
If you cannot get champagne vinegar, use white wine or tarragon vinegar for this recipe. This makes a tasty, refreshing aspect dish to grilled meat or poultry, a ham, or sliced roast beef.
Large image of This Asparagus
Ingredients:
a pair of tablespoons Creole mustard
1/4 cup Champagne vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup extra-virgin olive oil
a pair of inexperienced onions, white only, finely chopped
one 1/2 tablespoons finely minced contemporary tarragon
one pound asparagus, trimmed
Preparation:
In a little bowl, mix the Creole mustard, vinegar, salt and pepper. Whisk till well blended. Add the olive oil slowly, whisking constantly, till utterly incorporated. Stir within the chopped inexperienced onions and tarragon. Let stand at area temperature whereas the asparagus is cooking.
Steam or grill the asparagus simply till the spears will be simply pierced with a fork.
Arrange the nice and cozy asparagus on a serving plate and drizzle atiny low quantity of the vinaigrette over the spears.
Serves 4.
Asparagus Quiche
Serve this asparagus quiche for lunch or as a brunch dish. be at liberty to chop back on mushrooms or use a bit less asparagus if you would like to feature a bit ham or leftover turkey.
Ingredients:
1/2 to 3/4 pound asparagus, trimmed, chopped
water
a pair of tablespoons butter
1/2 cup chopped mushrooms
four inexperienced onions, with green, thinly sliced
one tiny tomato, peeled, seeded, diced
one 1/2 cups shredded Havarti cheese or Swiss, regarding half-dozen ounces
four giant eggs
one 1/2 cups half-and-half or whole milk
1/2 teaspoon salt
1/8 teaspoon ground black pepper
dash nutmeg
Preparation:
In a saucepan, cowl asparagus with water. Bring to a boil over high heat; scale back heat, cover, and cook for five minutes. Drain and put aside.
In a skillet, heat butter over medium-low heat; add mushrooms. Saute till mushrooms are tender; add inexperienced onions and cook for one minute longer. Set aside.
Line a 9-inch or 10-inch pie plate with pastry; bake at 375° for eight minutes. take away from oven and scale back oven temperature to 350°.
Arrange vegetables and shredded cheese in pie pastry.
Whisk along the eggs and half-and-half; add salt, pepper, and nutmeg. Pour egg mixture over the vegetables. Place the stuffed pie shell on an oversized cookie sheet or jelly-roll pan. Place within the oven and cook for forty five to fifty five minutes, or till a knife inserted within the center comes out clean.
Serves half-dozen to eight.
Asparagus Casserole
An easy asparagus casserole with cheese and hard-cooked eggs.
Cook Time: half-hour
Total Time: half-hour
Ingredients:
half-dozen tablespoons melted butter
half-dozen tablespoons cornstarch
a pair of cans (about ten to fourteen ounces each), asparagus spears, drained, liquid reserved
milk
four laborious cooked eggs, thinly sliced
a pair of cups shredded Cheddar cheese
buttered bread crumbs
Preparation:
Combine melted butter and cornstarch in a very saucepan; stir over low heat till swish and bubbly. Add enough milk to reserved asparagus liquid to live three cups. Add milk mixture to saucepan, stirring constantly over low heat till mixture begins to thicken. in a very buttered 2-quart baking dish or casserole, create layers with half asparagus, half egg slices, half shredded cheese and half the sauce. Repeat layers and prime asparagus casserole with buttered bread crumbs. Bake at 350° till hot and bubbly, regarding twenty to twenty five minutes. Asparagus casserole serves eight.
Asparagus Casserole Recipe
Drained canned asparagus may be utilized in this dish, or be at liberty to use cooked frozen or contemporary asparagus during this asparagus casserole recipe.
Yield: Serves four
Ingredients:
three cups cooked cut-up asparagus, well drained
four hard-boiled egg, sliced
one teaspoon salt
dash pepper
one cup cracker crumbs
one 1/2 cups shredded cheese
one will (10 3/4 ounces) cream of mushroom soup
Preparation:
Heat oven to 325°. Grease a one 1/2-quart casserole.
Place layers of half the asparagus and sliced eggs within the ready casserole dish; sprinkle with half the salt, pepper, and cracker crumbs. prime with half the shredded cheese. Spoon half mushroom soup over this. Repeat layers and spoon remaining soup over the casserole. Bake forty five to hr.
*This in style aspect dish can be created with a seasoned medium to thick white sauce in place of the cream of mushroom soup.
Asparagus Casserole Recipe 2
This asparagus casserole recipe is straightforward to form with a homemade white sauce, mushrooms, butter, and bread crumbs or crushed potato chips.
Ingredients:
one 1/2 pounds asparagus spears
one cup sliced mushrooms
four tablespoons butter
five tablespoons flour
one teaspoon salt
two cups milk
one teaspoon Worcestershire sauce
1/2 cup buttered bread crumbs or crushed potato chips
Preparation:
Cook asparagus simply till tender; place in an exceedingly shallow greased baking dish. in an exceedingly massive saucepan, saute mushrooms in butter; mix in flour and salt. Gradually add milk, stirring constantly; add Worcestershire sauce. still cook, stirring constantly, till thickened. high asparagus with the arduous cooked egg slices. Pour sauce over all. high with buttered bread crumbs or crushed potato chips. Bake at 375° for twenty minutes.
Serves 6.
Asparagus With Champagne and Creole Mustard Vinaigrette
If you cannot get champagne vinegar, use white wine or tarragon vinegar for this recipe. This makes a tasty, refreshing aspect dish to grilled meat or poultry, a ham, or sliced roast beef.
Large image of This Asparagus
Ingredients:
a pair of tablespoons Creole mustard
1/4 cup Champagne vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup extra-virgin olive oil
a pair of inexperienced onions, white only, finely chopped
one 1/2 tablespoons finely minced contemporary tarragon
one pound asparagus, trimmed
Preparation:
In a little bowl, mix the Creole mustard, vinegar, salt and pepper. Whisk till well blended. Add the olive oil slowly, whisking constantly, till utterly incorporated. Stir within the chopped inexperienced onions and tarragon. Let stand at area temperature whereas the asparagus is cooking.
Steam or grill the asparagus simply till the spears will be simply pierced with a fork.
Arrange the nice and cozy asparagus on a serving plate and drizzle atiny low quantity of the vinaigrette over the spears.
Serves 4.
Asparagus Quiche
Serve this asparagus quiche for lunch or as a brunch dish. be at liberty to chop back on mushrooms or use a bit less asparagus if you would like to feature a bit ham or leftover turkey.
Ingredients:
1/2 to 3/4 pound asparagus, trimmed, chopped
water
a pair of tablespoons butter
1/2 cup chopped mushrooms
four inexperienced onions, with green, thinly sliced
one tiny tomato, peeled, seeded, diced
one 1/2 cups shredded Havarti cheese or Swiss, regarding half-dozen ounces
four giant eggs
one 1/2 cups half-and-half or whole milk
1/2 teaspoon salt
1/8 teaspoon ground black pepper
dash nutmeg
Preparation:
In a saucepan, cowl asparagus with water. Bring to a boil over high heat; scale back heat, cover, and cook for five minutes. Drain and put aside.
In a skillet, heat butter over medium-low heat; add mushrooms. Saute till mushrooms are tender; add inexperienced onions and cook for one minute longer. Set aside.
Line a 9-inch or 10-inch pie plate with pastry; bake at 375° for eight minutes. take away from oven and scale back oven temperature to 350°.
Arrange vegetables and shredded cheese in pie pastry.
Whisk along the eggs and half-and-half; add salt, pepper, and nutmeg. Pour egg mixture over the vegetables. Place the stuffed pie shell on an oversized cookie sheet or jelly-roll pan. Place within the oven and cook for forty five to fifty five minutes, or till a knife inserted within the center comes out clean.
Serves half-dozen to eight.
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