HOW TO BOIL ASPARAGUS RECIPES

CHEESY ASPARAGUS CASSEROLE RECIPE: HOW TO MAKE IT

Cheesy Asparagus Casserole Recipe: How to Make It image

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

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 8 servings.

Number Of Ingredients 9

Ingredients

2 pounds fresh asparagus, trimmed, cut into 1-inch pieces
1/4 cup butter, cubed
1/4 cup all-purpose flour
2 cups whole milk or half-and-half cream
1/2 teaspoon salt
1/4 teaspoon pepper
6 hard-boiled large eggs, sliced
1 cup shredded cheddar cheese
1 cup crushed potato chips

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, FatContent 18g fat (10g saturated fat), CholesterolContent 198mg cholesterol, SodiumContent 415mg sodium, CarbohydrateContent 13g carbohydrate (4g sugars, FiberContent 1g fiber), ProteinContent 12g protein.

ASPARAGUS SOUP RECIPE | BBC GOOD FOOD

Asparagus soup recipe | BBC Good Food image

A super-green and super-tasty vegetable soup with a few simple ingredients, including spinach and shallots

Provided by Barney Desmazery

Categories Lunch, Soup

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 9

Ingredients

25g butter
a little vegetable oil
350g asparagus spear , stalks chopped, woody ends discarded, tips reserved
3 shallots , finely sliced
2 garlic cloves , crushed
2 large handfuls spinach
700ml vegetable stock (fresh if possible)
olive oil , for drizzling (optional)
rustic bread (preferably sourdough), to serve (optional)

Steps:

Heat the butter and oil in a large saucepan until foaming. Fry the asparagus tips for a few mins to soften. Remove and set aside.
Add the shallots, asparagus stalks and garlic, and cook for 5-10 mins until softened but still bright. Stir through the spinach, pour over the stock, bring to the boil, then blitz with a hand blender.
Season generously and add hot water to loosen if needed. Ladle into bowls and scatter the asparagus tips over each. Drizzle with olive oil and serve with sourdough bread, if you like.

Nutrition Facts : Calories 101 calories, FatContent 8 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 4 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 4 grams fiber, ProteinContent 4 grams protein, SodiumContent 0.6 milligram of sodium

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