CHEESY ASPARAGUS SOUP RECIPES

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.

Steps:

• Heat oven to 350°F. Spray 8-inch square (2-quart) baking dish with cooking spray.
• In medium bowl, mix 1 jar (16 oz) Alfredo pasta sauce and 1 cup shredded Italian cheese blend (4 oz). Have ready 2 bunches (2 lb) fresh asparagus spears, woody ends removed.
• In baking dish, place one-third of the asparagus spears in single layer, and top with one-third of the sauce mixture; repeat twice to use up.
• In small bowl, mix 1/2 cup Progresso™ plain bread crumbs, 1/4 cup chopped fresh parsley leaves, 2 tablespoons olive oil, and salt and pepper to taste. Sprinkle over top of asparagus.
• Cover; bake about 25 minutes or until sauce is bubbling. Uncover; increase oven temperature to 450°F, and bake about 10 minutes longer or until bread crumbs are golden.