Asparagusandpennecasserole Recipes

ASPARAGUS CASSEROLE

Asparagus Casserole image

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

Ingredients

4 eggs
4 tablespoons butter
4 tablespoons all-purpose flour
salt and pepper to taste
1 (15 ounce) can asparagus, drained with liquid reserved
½ cup milk
½ teaspoon Worcestershire sauce
1 pinch cayenne pepper
4 ounces sharp Cheddar cheese, cubed
½ cup blanched almond halves
½ cup seasoned bread crumbs

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

PENNE WITH ASPARAGUS

Penne with Asparagus image

Provided by Dawn Murray

Categories Cheese Pasta Tomato Side Vegetarian Quick & Easy Asparagus Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 4

Number Of Ingredients 11

Ingredients

2 tablespoons (1/4 stick) butter
2 tablespoons olive oil
1 1/2 pounds asparagus, ends trimmed, cut into 1 1/2-inch pieces
2 1/2 cups chopped onions
2 large garlic cloves, chopped
1 28-ounce can Italian-style tomatoes
2 teaspoons dried oregano
1/4 teaspoon dried crushed red pepper
3/4 pound penne, freshly cooked
1/2 cup grated Parmesan cheese
Additional grated Parmesan cheese

Steps:

Melt butter with oil in heavy large Dutch oven over medium-high heat. Add asparagus and sauté 3 minutes. Using slotted spoon, transfer asparagus to bowl. Add onions and garlic to Dutch oven. Sauté until light golden, about 10 minutes. Add tomatoes with their juices, oregano and crushed red pepper. Bring sauce to boil. Reduce heat to medium and simmer until sauce thickens slightly, breaking up tomatoes with back of spoon and stirring occasionally, about 15 minutes.
Return asparagus to sauce. Cook until asparagus is crisp-tender, about 3 minutes. Add penne and 1/2 cup cheese. Toss to combine. Season with salt and pepper. Transfer pasta to large bowl. Serve, passing additional cheese separately.

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