ASPARAGUS CASSEROLE
This cheesy asparagus recipe is simple, quick, and fantastic!
Provided by Big Mamma
Categories Side Dish Vegetables Asparagus
Time 30m
Yield 5
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter a medium-sized casserole dish.
- Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- In a heavy saucepan, melt the butter. Stir in the flour, salt, and pepper; blend thoroughly. Gradually stir in 3/4 cup of reserved asparagus liquid and the milk; cook (stirring constantly) until the sauce is thickened and smooth . If the mixture is too thick, more asparagus liquid or milk can be added until the mixture reaches the desired consistency. Stir in the Worcestershire sauce and cayenne pepper. Remove the pan from the heat.
- Layer the asparagus, eggs, cheese, and almonds into the casserole. Repeat the layering until all of the ingredients are used. Spoon the sauce over the layers and sprinkle with crumbs.
- Bake in the preheated 350 degree F (175 degrees C) oven for 20 minutes; or until bubbly and lightly browned.
Nutrition Facts : Calories 406.2 calories, Carbohydrate 19.7 g, Cholesterol 199.1 mg, Fat 29.3 g, Fiber 3.3 g, Protein 18.5 g, SaturatedFat 12.9 g, Sodium 727.8 mg, Sugar 3 g
ASPARAGUS CASSEROLE WITH HARD-BOILED EGGS
A baked delight incorporating asparagus, chopped egg, bread crumbs and a simple white sauce of butter, flour and milk.
Provided by MECLA
Categories Main Dish Recipes Casserole Recipes
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- To Make White Sauce: Melt butter in a small skillet over medium low heat; stir in flour, then milk. Cook until thickened and season with salt and pepper.
- Spread 1/2 of the browned bread crumbs in the bottom of a 9x13 inch baking dish. Add layers of asparagus and chopped egg, alternately. Pour White Sauce over all and top with remaining bread crumbs.
- Bake in preheated oven for 30 minutes.
Nutrition Facts : Calories 262.4 calories, Carbohydrate 24.4 g, Cholesterol 277.7 mg, Fat 11.5 g, Fiber 2.7 g, Protein 15.7 g, SaturatedFat 4.7 g, Sodium 822.4 mg, Sugar 7 g
ASPARAGUS AND EGG CASSEROLE
Make and share this Asparagus and Egg Casserole recipe from Food.com.
Provided by papergoddess
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter; blend in flour and mustard and wisk until smooth.
- Add milk gradually, stirring constantly so it doesn't lump.
- Cook, stirring, until thickened.
- Season with salt, pepper, and celery salt.
- Reserve 1/2 cup potato chips.
- Arrange alternate layers of egg, potato chips, and asparagas in 2 qt.
- casserole.
- Pour sauce over all.
- Top with remaining 1/2 cup potato chips.
- Bake 20-30 minutes@ 350F or until bubbly.
SOFT-BOILED EGGS WITH ASPARAGUS SOLDIERS
Provided by Nigella Lawson : Food Network
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Cut the woody ends off the asparagus, and cook in a shallow saucepan of boiling water until tender but still has some bite - about 5 minutes. Then drain them and keep them warm while you cook the eggs.
- In a saucepan, bring some water to the boil into which you have dropped a matchstick; according to my Aunt Frieda this stops the white from billowing out into the pan should the egg crack while cooking. Am I going to promise this works? Well, all families have their folklore.
- Lower the eggs into the water and cook them at a steady boil for about 4 minutes. Take them out of the water and immediately slice the top of each one; the yolk should still be runny enough to dip the asparagus spears in.
- Make sure that there's salt on the table for sprinkling into the almost aggressive blandness of the egg and spear, as you eat, with the warm asparagus.
SCRAMBLED EGGS WITH ASPARAGUS
Provided by Food Network
Yield Serves 4
Number Of Ingredients 6
Steps:
- Place the asparagus in the basket of a vegetable steamer and steam until tender, about 10 minutes. Immediately plunge into a bowl of ice water and drain. Pat dry. Cut each spear in half on a diagonal and cut the bottom of the spears into small dice.
- Melt half of the butter in a medium skillet over medium heat. Add all the asparagus and cook, gently stirring, to heat thoroughly.
- Meanwhile, melt the remaining butter in a large skillet. Add the eggs and whisk in a figure eight, making sure the edges of the eggs don?t stick. When the eggs are almost set, slowly pour in the cream, a little at a time, continuing to whisk briskly.
- Sprinkle in the chives and whisk until the eggs are completely set. Divide the eggs and asparagus evenly among four plates, placing the spears and diced asparagus around the eggs or stack the spears so they lean against the eggs. Season with salt and pepper.
ASPARAGUS CASSEROLE
Steps:
- Preheat the oven to 350 degrees F.
- Add the asparagus to a large pot of boiling water, keeping the bundles together with rubber bands or string. Cook for a couple of minutes; the asparagus should be bright green and still crunchy. List the bundles out of the water and slice off the tough ends of the asparagus. Drop the trimmed ends back in the boiling water and lower to a simmer.
- Run the asparagus tops under cold water to stop the cooking.
- Melt the butter in a medium saucepan. Whisk in the flour to make a roux. Cook for 1 minute, then whisk in the milk and 1 cup of the asparagus cooking liquid. Add the salt and continue cooking until the sauce thickens, about 5 minutes. Add the grated Cheddar and cook, stirring, until melted, about 1 minute.
- Arrange the asparagus in the bottom of a 9-by-12-by-2-inch baking dish, alternating the stem ends so each serving includes both heads and stems. Thinly slice the hard-boiled eggs and arrange them over the asparagus. Pour the cheese sauce over the eggs and asparagus and sprinkle with the cracker crumbs. Bake until lightly browned and bubbles appear around the edges, about 20 minutes.
ROASTED ASPARAGUS WITH SCRAMBLED EGGS
Provided by Ina Garten Bio & Top Recipes
Categories side-dish
Time 30m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 15 to 20 minutes, until tender but still crisp. Sprinkle with the Parmesan and return to the oven for 5 minutes, or until the cheese melts.
- While the asparagus is roasting, whisk the eggs in a bowl with the half-and-half, and salt and pepper, to taste. Melt 1/2 tablespoon of butter in a large skillet. Cook the eggs on the lowest heat, stirring constantly with a wooden spoon, to the desired doneness. Remove from the heat, add the remaining 1/2 tablespoon of butter, and stir until it melts. Check for seasoning, salt and pepper, if needed, and serve with the roasted asparagus and 7-grain bread.
ASPARAGUS CASSEROLE II
This is a recipe my mother always made on special occasions--it was the only casserole dish my father would eat. My husband had never eaten asparagus until we married 25 years ago and now always requests this dish when asked what he would like on special occasions. It is so easy and so delicious!
Provided by STERRY
Categories Side Dish Casseroles
Time 45m
Yield 8
Number Of Ingredients 5
Steps:
- Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel and slice.
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
- In the prepared dish layer 1 1/2 cans of asparagus, 1 can mushroom soup, 2 eggs and 1 cup of crushed crackers. Repeat layers with remaining ingredients.
- Cover and bake in preheated oven for 25 minutes. Remove cover and top with grated cheese. Cover and bake an additional 5 minutes, or until cheese is melted.
Nutrition Facts : Calories 470.8 calories, Carbohydrate 42.4 g, Cholesterol 107.9 mg, Fat 27.6 g, Fiber 2.7 g, Protein 14.1 g, SaturatedFat 8 g, Sodium 1575.1 mg, Sugar 4.7 g
ASPARAGUS CASSEROLE
Take this traditional southern side dish to the next level with smoky bacon, creamy bechamel, and sharp gruyere.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h30m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees with rack in the upper third. Bring a pot of salted water to a boil; prepare an ice bath. Add asparagus and cook until just tender and bright green, 2 to 3 minutes. Transfer to ice bath; drain.
- Return pot to medium heat. Add bacon and cook, stirring occasionally, until crisp, about 10 minutes; remove bacon with a slotted spoon to a paper towel-lined plate. Discard rendered fat or reserve for another use. Add butter to same pot and heat over medium until foamy. Add onion, nutmeg, cayenne and 1 teaspoon salt. Cook, stirring occasionally, until onion is translucent, about 3 minutes. Stir in flour and cook, stirring occasionally, until toasted and fragrant, about 1 minute. Stir in mustard, then gradually whisk in milk and bring to a boil, whisking often. Reduce to a simmer and cook until thickened slightly, about 5 minutes. (You should have about 2 cups bechamel.) If not using right away, press a sheet of plastic wrap directly onto the surface of the sauce to keep a film from forming.
- Spread 1 cup bechamel evenly across the bottom of a 9-inch-square baking dish. Reserving 1 cup for topping, sprinkle remaining asparagus over bechamel. Arrange reserved bacon in an even layer on top, followed by the sliced eggs, cracker crumbs and remaining bechamel. Sprinkle the reserved 1 cup asparagus down the center of the casserole, then sprinkle the cheese evenly on top and season with black pepper. Bake until sauce is bubbling, about 25 minutes. Turn oven to broil setting and continue to cook until golden-brown on top, 3 to 4 minutes more. Let cool 15 minutes on a wire rack before serving.
HARD-BOILED EGG CASSEROLE
Delicious and filling egg casserole which uses an unusual main ingredient: hard-boiled eggs! This is a much requested favorite for game-day brunch during football season.
Provided by Mary Shawhan
Categories Main Dish Recipes Casserole Recipes
Time 45m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter a 9-inch square baking dish.
- Arrange eggs, cut-side down, in the prepared baking dish.
- Melt butter in a saucepan over medium-low heat. Whisk flour into the melted butter until dissolved, 2 to 3 minutes. Gradually stir half-and-half into flour mixture until sauce is thickened and smooth, about 5 minutes. Season sauce with salt, pepper, garlic powder, and mustard. Stir Gruyere cheese into sauce until melted and smooth.
- Pour sauce over eggs and sprinkle Parmesan cheese over sauce.
- Bake in the preheated oven until bubbling and golden brown, 20 to 25 minutes.
Nutrition Facts : Calories 299.5 calories, Carbohydrate 6.5 g, Cholesterol 268.9 mg, Fat 23.9 g, Fiber 0.1 g, Protein 14.5 g, SaturatedFat 13 g, Sodium 395 mg, Sugar 0.8 g
SALTINE-CRACKER ASPARAGUS CASSEROLE
Though I'm not particularly a fan of canned asparagus, this casserole version produces a mighty fine dish...it's all in the sauce.
Provided by gailanng
Categories Vegetable
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven 350 degrees.
- Melt 2 tbs butter in microwave-proof bowl, then stir in flour till smooth.
- Add 2 tbs liquid from canned asparagus to flour mixure; stir well.
- Stir in sour cream, grated cheese, salt, pepper, and hot sauce.
- Thoroughly drain one can asparagus and arrange in bottom of ungreased 9"x2" square casserole.
- Cover evenly with half the sour cream mixture.
- Thoroughly drain second can asparagus and layer.
- Top with remaining sour cream mixture.
- Melt 3 tbs butter and mix with cracker crumbs; spread evenly.
- Bake uncovered 30-40 minutes or until bubbly.
RITZ-CRACKER ASPARAGUS CASSEROLE
A delicious way to serve asparagus to your guests. It can be prepared ahead, refrigerated, and baked while your guests enjoy an appetizer!
Provided by BeachGirl
Categories Vegetable
Time 40m
Yield 1 9x13x2 casserole, 12 serving(s)
Number Of Ingredients 8
Steps:
- Drop fresh asparagus into boiling water.
- As soon as they turn"bright" green, remove and plunge them into ice water to stop the cooking process.
- Drain.
- Mix soup and milk together.
- Place asparagus in 9x13x2-inch casserole.
- Top with sliced eggs.
- Sprinkle with crackers; sprinkle with cheese.
- Pour soup mixture over casserole.
- Bake at 350 degrees until hot, just bubbling and cheese is melted.
- NOTE: For a spicier version my family really, really likes, I use Cheez-its (Hot and Spicy) crackers instead of the butter-flavored crackers mentioned above. I usually add a few more crackers than the original recipe calls for.
Nutrition Facts : Calories 92.9, Fat 6.3, SaturatedFat 2.9, Cholesterol 81.3, Sodium 178.8, Carbohydrate 3.7, Fiber 0.7, Sugar 1.1, Protein 5.6
ASPARAGUS CASSEROLE WITH HARD-BOILED EGGS
A baked delight incorporating asparagus, chopped egg, bread crumbs and a simple white sauce of butter, flour and milk.
Provided by MECLA
Categories Casseroles
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- To Make White Sauce: Melt butter in a small skillet over medium low heat; stir in flour, then milk. Cook until thickened and season with salt and pepper.
- Spread 1/2 of the browned bread crumbs in the bottom of a 9x13 inch baking dish. Add layers of asparagus and chopped egg, alternately. Pour White Sauce over all and top with remaining bread crumbs.
- Bake in preheated oven for 30 minutes.
Nutrition Facts : Calories 262.4 calories, Carbohydrate 24.4 g, Cholesterol 277.7 mg, Fat 11.5 g, Fiber 2.7 g, Protein 15.7 g, SaturatedFat 4.7 g, Sodium 822.4 mg, Sugar 7 g
CHEESY ASPARAGUS CASSEROLE
MY SISTER created this recipe and shared it with me. I always serve it on special holidays, particularly Easter. My husband says he hates asparagus, but he loves this casserole. He doesn't know he's eating his "enemy vegetable"! -Joyce Allison, Millsap, Texas
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes or until crisp-tender. Drain well; set aside. , In a large saucepan over medium heat, melt butter. Stir in flour until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Add salt and pepper. , Preheat oven to 350°. In an ungreased 11x7-in. baking dish, layer half of the asparagus. Cover with half of the eggs, cheese and sauce. Repeat layers. Sprinkle with potato chips. , Bake, uncovered, until heated through, 30 minutes.
Nutrition Facts : Calories 261 calories, Fat 18g fat (10g saturated fat), Cholesterol 198mg cholesterol, Sodium 415mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 1g fiber), Protein 12g protein.
HARD-BOILED EGG CASSEROLE
Make sure to include this easy dish on your menu-it's a great way to use up leftover hard-cooked eggs. My casserole is perfect for fixing up the night before, if you leave off the potato chips. Right before you put it in the oven, sprinkle the chips on top.-Mavis McBride, Mesa, Arizona
Provided by Taste of Home
Time 40m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine eggs, celery, mayonnaise, nuts, green pepper, onion, salt and pepper; mix well. Pour into a greased 11x7-in. baking dish. Sprinkle with cheese and potato chips. Bake, uncovered, at 375° for 25 minutes or until heated through.
Nutrition Facts : Calories 344 calories, Fat 31g fat (8g saturated fat), Cholesterol 248mg cholesterol, Sodium 447mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 12g protein.
ASPARAGUS SALAD WITH HARD-BOILED EGGS
A classic Italian salad, there are many versions of this dish. Sometimes the asparagus are not cut up, just topped with chopped hard-boiled eggs and vinaigrette. I like to cut them into pieces and toss everything together.
Provided by Martha Rose Shulman
Categories salads and dressings
Time 15m
Yield Serves four
Number Of Ingredients 8
Steps:
- Snap the woody ends off the asparagus. Steam for five minutes. Refresh with ice-cold water, then drain and dry on paper towels. Cut into 1/2-inch pieces.
- Cut the boiled eggs in half, mince the yolks and whites separately, and season with salt and pepper
- In a salad bowl, whisk together the vinegar (or lemon juice and vinegar) and olive oil. Season with salt and pepper to taste. Add the asparagus, capers and herbs, and toss together. Add the chopped egg yolks and whites, then toss together again and serve.
Nutrition Facts : @context http, Calories 177, UnsaturatedFat 12 grams, Carbohydrate 5 grams, Fat 16 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 367 milligrams, Sugar 2 grams
ASPARAGUS WITH HAM AND EGGS
This is the traditional way to eat asparagus in The Netherlands and probably in Germany and Belgium too. Mostly used are the white asparagus here. I make them using green or white asparagus based on what is available and how the price is. You will need more when using white asparagus because they need to be peeled unlike the green ones. This dish is served here with melted butter drizzled over the asparagus, ham and egg, and some boiled new potatoes. This makes 2 pretty large servings.
Provided by PetsRus
Categories Vegetable
Time 30m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Break off tough ends of the asparagus and cook until tender, drain.
- Meanwhile chop the ham and egg finely.
- Put asparagus on a serving plate and garnish with the chopped ham and eggs.
- Serve with the melted butter in a jug on the side.
Nutrition Facts : Calories 534, Fat 51.8, SaturatedFat 30.9, Cholesterol 333.9, Sodium 420.4, Carbohydrate 9.9, Fiber 4.5, Sugar 3.5, Protein 12.2
ASPARAGUS WITH BACON AND HARD-BOILED EGGS
Provided by Lou Lambert
Categories Egg Side Bacon Asparagus Summer Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Cook bacon in a large skillet over medium heat, turning once, until browned and crisp, 5-8 minutes. Transfer to paper towels to drain; let cool, then crumble.
- Meanwhile, cook asparagus in a large pot of boiling salted water until crisp-tender, 3-5 minutes, depending on thickness. (If using both green and white asparagus, cook white asparagus first to keep them from turning green.) Drain and transfer to a large bowl of ice water to cool. Drain and pat dry.
- Whisk shallot, vinegar, maple syrup, and mustard in a medium bowl. Gradually whisk in olive oil until emulsified, then whisk in vegetable oil; season with salt and pepper.
- Serve asparagus drizzled with vinaigrette and topped with eggs, herbs, and bacon.
- Do Ahead: Vinaigrette can be made 2 days ahead; cover and chill. Asparagus can be cooked 1 day ahead. Cover and chill.
PEAS AND ASPARAGUS CASSEROLE
This is a recipe that when growing up we only had on holidays, later I learned it was so easy to make, that we started having it much more often. I love this recipe and it brings back many fond memories.
Provided by Jacqueline in KY
Categories Vegetable
Time 45m
Yield 1 casserole, 8 serving(s)
Number Of Ingredients 6
Steps:
- Open both the peas and the asparagus and save half of the juice from each.
- To juice add butter and soup.
- Bring to a boil, stir.
- Put peas and asparagus in dish and cover with soup mixture.
- Bake at 350 degrees F. until bubbly about 20-25 minutes.
- slice egg over top and sprinkle with paprika and serve.
Nutrition Facts : Calories 121.3, Fat 5.3, SaturatedFat 1.3, Cholesterol 46.6, Sodium 308.6, Carbohydrate 13.3, Fiber 4.1, Sugar 4.5, Protein 6.3
CREAMY ASPARAGUS ON TOAST
If you have hard-cooked eggs left over from Easter, here's a way to use some of them. It's delicious for a luncheon or light supper.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, bring 1/2 in of water to a boil. Add asparagus; cover and boil for 3 minutes or until crisp-tender. Drain. Transfer to a greased 11x7-in. baking dish. Arrange eggs over the top. , In a large saucepan, melt 1/4 cup of butter; gradually stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until melted. Pour over eggs. , In a small skillet, melt the remaining butter; toss with bread crumbs. Sprinkle over top of casserole. Bake, uncovered, at 375° for 15 minutes or until lightly browned. Serve with toast.
Nutrition Facts : Calories 513 calories, Fat 36g fat (22g saturated fat), Cholesterol 207mg cholesterol, Sodium 782mg sodium, Carbohydrate 30g carbohydrate (8g sugars, Fiber 2g fiber), Protein 18g protein.
HAM AND ASPARAGUS CASSEROLE
With hard-cooked eggs and asparagus, this family-favorite casserole is perfect for all occasions. But it's especially nice for springtime brunches. -Donetta Brunner, Savanna, Illinois
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. , In a 2-1/2-qt. baking dish, combine the asparagus, eggs and ham; sprinkle tapioca evenly over all. Stir in the cheese, green pepper, onion and parsley. , In a small bowl, combine the lemon juice, cream and soup; add to casserole and mix thoroughly. Combine topping ingredients; sprinkle over top. , Bake, uncovered, at 375° for 25-30 minutes or until heated through. Let stand a few minutes before serving.
Nutrition Facts : Calories 362 calories, Fat 21g fat (9g saturated fat), Cholesterol 247mg cholesterol, Sodium 1131mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 2g fiber), Protein 20g protein.
EASY BACON AND ASPARAGUS EGG CASSEROLE
This easy casserole filled with bacon, asparagus and tomatoes is perfect for any holiday or family gathering.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 1h15m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 400°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
- In baking dish, mix 1 cup of the bacon, the hash browns, asparagus, tomatoes, 1/4 cup of the green onions, 1 1/2 cups of the cheese, the salt, thyme and pepper until well blended. Set aside.
- In large bowl, beat Bisquick™ mix, milk and eggs with whisk until well blended. Pour evenly over bacon-hash brown mixture in baking dish.
- Bake uncovered 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining bacon and 1/2 cup cheese. Bake 2 to 3 minutes longer or until cheese is melted. Cool 10 minutes before serving. Sprinkle with remaining 1/4 cup green onions.
Nutrition Facts : Calories 240, Carbohydrate 17 g, Cholesterol 120 mg, Fat 1 1/2, Fiber 1 g, Protein 13 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 3 g, TransFat 0 g
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