Asparagus Casserole!

 

 

 

I love asparagus prepared just about any way.  It's hard to find good recipes for using it though it seems.  I just think some are hesitant to serve it, because they are not sure about it.   This is a really old recipe we have been making for years for "Asparagus Casserole"!  I always associate it with Easter for some reason, maybe because of the eggs in it or because we serve it for Easter some years!  It is a good recipe to use up those hard boiled eggs.  The flavors in this are just excellent.  You can also used canned asparagus or fresh that has been blanched.   Here is what you need for this recipe:

 

1 (15 oz.) can asparagus, drained (can use an equal amount of fresh asparagus, blanched and cut in 2 inch pieces)

4 hard boiled eggs, sliced thin

4 Tbs. butter

4 Tbs. flour

2 cups milk

1/4 tsp. salt

1/4 tsp. black pepper

1 Tbs. Worcestershire sauce

1 tsp. lemon juice

1 cup shredded cheddar cheese

1 sleeve Ritz Crackers, crushed

4 Tbs. butter, melted

 

Layer the drained asparagus in a 2 quart casserole that has been buttered or sprayed with nonstick spray.   Cover the asparagus with the egg slices. 

 

Melt the butter in the microwave in a glass bowl.   Whisk in the flour and microwave about 30 seconds.  Whisk in the milk, salt pepper, Worcestershire sauce, and lemon juice.  Microwave on high for about 3-4 minutes or until it's starting to thicken.  Whisk until smooth and add the cheese.  Microwave one more minute and whisk. You can also do this in a sauce pan on the stove top.

 

Pour the sauce evenly over the eggs and asparagus.    Mix the melted butter with the crushed Ritz crackers and sprinkle over the top. 

 









 Bake, uncovered in a 350 degree oven for 25 to 30 minutes or until hot and bubbly.

 



This is really good with baked ham or turkey! 

Asparagus Gratin!

I feel that asparagus is very under utilized in southern cooking for some reason.  Possibly because fresh asparagus can be a little expensive and some just plain don't know what to do with it.  I prefer fresh asparagus to canned or frozen and always would rather use it.  

This is a simple recipe for "Asparagus Gratin", but the results are wonderful and this pairs with any main course.  Even those who are not sure if they like asparagus might try this!   Here is what you will need:

1 bunch fresh asparagus (get the youngest, thinnest spears)

3 Tbs. butter

3 Tbs. flour

1/4 tsp. salt

1/4 tsp. garlic powder

1/8 tsp. black pepper

1/8 tsp. lemon pepper

2 cups half and half (can use whole milk)

1 cup shredded cheddar Monterey Jack cheese blend ( can use just cheddar)

1/4 cups grated Parmesan or Romano cheese

Place about 1 -2 inches of water in a large skillet and salt it.  Wash the asparagus and break the woody ends off each spear.  When you bend the asparagus spear it will break naturally at the end where the woody part is.   On the really young asparagus, you won't have much of the woody part to get rid of.  

 Place the asparagus in the water and bring to a boil. Cook for about 5-7 minutes, just to blanch it.  Remove to a double thickness of paper towels to drain.  Discard the water and wipe the pan dry.

Place the butter in the skillet and melt.  Add the flour and whisk until it bubbles and cooks for a minute.  Add the seasonings and milk.  Whisk until it comes to a boil.  Turn down heat and add whisk until it thickens.  Add the cheeses.

Whisk until smooth.  Place the asparagus spears in a shallow dish.  Pour the cheese sauce overall. Place in a 450 degree oven on the highest rack for about 10-15 minutes.

It should be bubbly and just starting to brown on top! 

Serve immediately!  This is so good!  It's a great side for a steak or pork chops!







Asparagus Tomato Bake!

When Spring finally comes along or even when it hints that it is on the way, I start to think about cooking vegetables like asparagus.  It's just a springtime vegetable to me, even though I eat it all year long.  I think asparagus is somewhat under used in southern cooking.  I am not sure why, but recipes including asparagus are not plentiful.  

 This is a recipe, my mother came up with that is just a bit different and it is absolutely one of my favorites.  It's delicious!   It's also good, because you can use fresh or canned asparagus and in the summer it's a great way to use some of your fresh tomatoes   If tomatoes are not in season,  Roma tomatoes work really well in this.   I am always partial to fresh asparagus, but if it's not available a good canned one will work.  I think this will be a great Easter recipe also!

Here is what you will need:

2 (8 oz.) cans asparagus spears, drained or an equal amount of fresh asparagus, blanched

3 medium fresh tomatoes, sliced (if you use Roma tomatoes, you might need 4)

1/4 tsp. salt

dash black pepper

1/4 cup butter

1/2 cup mayonnaise

2 cups shredded cheddar cheese

1/2 tsp. Worcestershire sauce

1/4 cup shredded Parmesan cheese

dash of hot sauce (Tabasco)

Preheat your oven to 350 degrees.

Arrange your whole asparagus spears on a shallow baking dish that has been sprayed with nonstick spray.  A quiche dish or deep pie plate works well.

If you are using fresh asparagus, break off the woody ends and place it in a skillet with about 2 inches of lightly salted water.  Bring to a boil and cook for just about 2-4 minutes. Drain and place on a paper towel, then place in your casserole dish. 

Place the sliced tomatoes on a triple thickness of  paper towels and sprinkle with the salt and pepper.  Allow them to hang out on the paper towels for about 10- 15 minutes.  The salt will bring some of the moisture out of the tomatoes and your dish won't be too watery. 

Lay the tomatoes evenly over the asparagus spears.   Dot each tomato with a pat of butter.

In a bowl, combine the mayonnaise, cheese, Worcestershire sauce and Tabasco sauce.  Mix well. Spread over the tomato layer. Sprinkle with Parmesan cheese.

Place in the 350 degree oven and bake for 20-25 minutes or until the cheese starts to brown and melt.

This makes a wonderful side dish or it could be served as a vegetarian main dish or meatless meal!

I could definitely make this a main dish!   It's so good!  I am looking forward to making it with fresh garden tomatoes this summer also!





Ham and Asparagus Casserole!

 

I love asparagus, especially fresh asparagus.  I can eat it just by itself, drenched in hollandaise sauce, in a salad or in a casserole.  However, I find that there aren't all that many good casserole recipes for asparagus or maybe I just haven't found them.  This casserole is absolutely one of the best in my opinion.  Two of my aunts each say this recipe is theirs so I am not sure which one made it first, but they both make it very tasty so I am just glad they shared it.   I did make a few subtle changes to the recipe, but shhhh... don't tell the aunties!  The recipe calls for canned asparagus and I am not a huge fan of canned asparagus so I used fresh and I added some celery, garlic powder and a little cheese.   The recipe is delicious without any alterations though.  

Here is what you will need:

Asparagus, ham, rice, onion, celery, cream of mushroom soup, cheddar cheese, small can of evaporated milk, corn flakes, butter, salt, pepper, and garlic powder.

Slice the asparagus on the diagonal in about 1 inch pieces.  Break off the woody ends and discard those.  Put about 2 inches of water and 1/2 tsp. salt in a deep skillet, add asparagus and bring to a low boil.  Turn down to simmer and cook for about 3 minutes.  The asparagus will turn bright green.  Remove from heat and drain in a colander.  It will be tender but still slightly crisp.

Rinse and wipe out the skillet and put 1 cup rice and two cups water along with 1/2 tsp salt.  Bring to a boil, turn heat down and cover.  Cook the amount of time it directs on the package.  I am all about using as few pans and dishes as possible when cooking to make cleanup easier.

As soon as your rice has absorbed the water, remove the lid and fluff it up.

In another skillet saute ham, chopped celery, and onion in about 1 Tbs. butter just until the vegetables are slightly tender.

In the skillet with the rice, add the ham, celery, onion mixture, the asparagus, the mushroom soup, garlic powder, pepper, the cheese and the can of evaporated milk.  Fold it all together and pour it into a casserole dish sprayed with cooking spray.

Place the cornflakes in a Ziploc bag and crush them slightly...not to fine crumbs.  They should still resemble cornflakes.  Melt 2 Tbs. butter and pour over the cornflakes.  Spread over the top.  Place in a preheated 350 degree oven and bake for 35 minutes.

This is a great side dish for a holiday or special meal or with a salad and bread it makes a main dish for a light supper or lunch!  It's a great way to use leftover ham.

Ingredients:

2 cups asparagus (canned or fresh)

2 cups cooked rice

1 1/2 cups chopped ham

1 small can evaporated milk or a 1/2 cup half and half

1 can cream of mushroom soup

1 cup cheddar cheese

3 Tbs butter

1/2 cup chopped celery

1/2 cup chopped onion

1/2 tsp. garlic powder

2 cups cornflakes for topping

1/2 tsp. pepper