Asparagus Omelet

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ASPARAGUS  OMELET

ASPARAGUS OMELET

Ingredients:

  • 1 lg. can asparagus tips (when in season and fresh use fresh asparagus cooked)
  • 1 tsp. salt
  • 1/2 (2 slices) c. bread crumbs
  • 4 eggs
  • 1 1/2 c. milk
  • 1/4 tsp. paprika

Prepare:

Drain can of asparagus tips and arrange on bottom of lightly buttered baking dish.  Add salt, sprinkle over this, bread crumbs (without crusts) of fresh bread.  Beat eggs slightly, add milk.  Pour over ingredients in dish.  Sprinkle paprika over top.  Place in cold oven bake for 1 hour at 325 degrees.

Fresh Asparagus

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FRESH ASPARAGUS

Ingredients:

  •  2 lb. asparagus
  • Salted water
  • 1/4 c. butter or margarine, melted
  • Sprinkle of salt
  • Sprinkle of pepper

Prepare:

Snap or cut off tough ends of asparagus.  Wash.  Leave whole or cut into bite-size diagonal pieces.  Cook in salted water until tender.  If you find tips cook too fast compared to ends when cooking whole, make a pillow of foil to hold tips up.  Drain very well.  Turn into shallow serving dish.  Drizzle butter over top.  Sprinkle with salt and pepper.  Makes 4-6 servings of about 4-6 spears each.

Asparagus Casserole

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ASPARAGUS CASSEROLE

Ingredients:

  • 2 (14 1/2 oz.) cans cut asparagus,  drained
  • 1 1/2 tbsp. butter, melted
  • 1 tbsp. flour
  • 3/4 c. milk
  • 2/3 c. Cheddar cheese, grated
  • 1/8 tsp. salt
  • 1/2 c. Ritz crackers, crushed
  • 1/2 tbsp. butter

Prepare:

Preheat oven to 325 degrees.  Place cut asparagus in casserole dish.  In small pan over medium heat, melt butter.  Add flour, then add milk gradually.  Cook slowly until thickened, stirring constantly.  Add cheese and salt.  Pour sauce over asparagus, sprinkle with cracker crumbs and dot over top with butter.  Bake 40 minutes.