Asparagus Recipes

Asparagus-Parmesan Soufflé

2 cups asparagus tips, cut into 1-inch pieces
4 tablespoons butter
½ cup finely chopped yellow onion
1 cup milk
3 tablespoons flour
4 egg yolks
¾ cup freshly-grated Parmesan cheese
Salt and pepper to taste
5 egg whites
Cream of tartar or lemon juice
Preheat oven to 425 degrees.
Bring a kettle of salted water to a boil, drop in the pieces of asparagus, and cook until tender-crisp. Drain and plunge into ice water. When cool, drain, and puree in a food processor.
Melt butter in a heavy saucepan, and sauté the onion, partially covered, until tender and lightly colored, about 25 minutes. In a second saucepan, bring the milk to a boil. Sprinkle the flour over the onion and butter and stirring constantly, and cook gently for 5 minutes. Shut off the heat and pour in the boiling milk all at once. Beat vigorously with a whisk as the mixture bubbles, and then set the pan over medium heat. Bring sauce to a boil, stirring constantly, and let it boil for 3 minutes.
Remove from heat. Stir in egg yolks, one at a time. Then stir in the asparagus puree, ¼ cup plus 2 tablespoons of the Parmesan, and salt, pepper and nutmeg to taste. Taste and correct seasoning. Butter a 1-quart soufflé dish and sprinkle with remaining Parmesan. Shake out excess cheese and reserve it.
Beat egg whites until foamy. Add a pinch of salt and either a pinch of cream of tartar or a few drops of lemon juice and continue to beat until the whites form stiff peaks. Scoop out about a third of the whites and stir them thoroughly into the asparagus-egg mixture. Scrape the remaining beaten egg whites onto the asparagus mixture and fold in just until incorporated. Do not over mix.
Pour the soufflé mixture into the prepared dish and rap the dish on a work surface to eliminate air bubbles. sprinkle the top with the reserved Parmesan. Set the soufflé in the center of the preheated oven and reduce the heat to 375 degrees.
Bake the soufflé 20 minutes without opening the oven door, then check the soufflé. It should be browning well and should have risen 2 inches above the rim of the dish. Let it bake for another 15 or even 20 minutes if you like a very well-done soufflé. Serve immediately.

Asparagus Quiche

2 tablespoons butter
4 ounces ham or Canadian bacon, finely cubed
6 shallots, minced
2 cups heavy cream
3 large eggs
½ teaspoon salt
Pinch of cayenne pepper
Deep-dish 10-inch crust, baked for 10 minutes at 400 degrees

3 ounces each shredded fresh Parmesan cheese and Gruyere (or Swiss) cheese

1 & ½ pounds asparagus, trimmed, cut into 2-inch lengths and boiled until crisp-tender, about 3 minutes

Melt butter in a small skillet over medium-high heat. Add ham and shallots and sauté 3 minutes. Set aside.
Combine cream, eggs, salt and cayenne in a medium mixing bowl and beat until thoroughly blended. Spread cooled ham-shallot mixture evenly over bottom of pie crust. Put asparagus on top of shallot mixture. Carefully pour in the egg mixture. Sprinkle with the cheeses. Place on a baking sheet and bake 30-40 minutes until a knife inserted in the center comes out clean. Cut into wedges and serve hot or at room temperature. Serves 6.

Asparagus and Fettucini Alfredo-Style

8-9 ounces fresh fettucini
1 tablespoon oil
1 bunch asparagus, approximately 1 & 1/3 pounds, trimmed and cut into 1-inch lengths
1 cup cream
½ cup butter (1 cube) melted
1 cup freshly grated Parmesan cheese (about 4-6 ounces)

Salt and white pepper to taste

Bring 6 quarts of water to boil in a covered pot. Add asparagus and cook 2-4 minutes. Add fresh noodles to boiling water and cook 1-2 minutes or until done. Drain noodles and asparagus and add 1 tablespoon oil to mixture and return to pot and keep warm.

In a separate saucepan, add cream to melted butter. Heat till warm and slightly thickened, but do not boil. Toss cream mixture with fettucini and asparagus. Add salt and white pepper to taste. Add Parmesan cheese. Mixture will be somewhat runny. Serve immediately, with additional Parmesan if desired.

CRUNCHY ALMOND ASPARAGUS

1 pound fresh asparagus
2 cups crushed, seasoned dressing mix
8 ounces shredded cheddar cheese
1 (10 ½ ounce) can cream of chicken soup
½ cup chopped almonds, unblanched
1 tablespoon melted butter

Wash and cut asparagus into ¾ inch pieces. Cook in 1 cup slightly salted, boiling water until tender crisp. Drain and reserve liquid. Combine seasoned crumbs and cheese. Set aside. Combine soup, asparagus liquid and asparagus. Layer half crumb mixture in buttered 2 quart casserole. Top with half the asparagus. Repeat with remaining ingredients. Toss almonds with melted butter. Sprinkle over casserole. Bake at 350° for 30-35 minutes.

EGG ASPARAGUS CASSEROLE

2 tablespoons butter
3 tablespoons flour
½ teaspoon prepared brown mustard
1 can mushroom soup (not cream of mushroom)
1 can green asparagus
4 hard cooked eggs
½ cup rice flakes or bread crumbs (crushed before measuring)
¼ cup grated American cheese

Combine first two ingredients in saucepan. Combine next two ingredients. Add to first mixture, cook, stirring until thick using asparagus liquid. In greased casserole, layer asparagus, sliced hard cooked eggs and sauce. Combine crumbs and cheese. Top casserole. Bake at 350° for 30 minutes.

ASPARAGUS CASSEROLE

3 cups asparagus
1 cup grated raw carrots
½ cup onion, minced
½ cup sour cream
1 can cream of shrimp soup
1/8 teaspoon salt and pepper

Cook and drain asparagus. Combine ingredients. Top with herb stuffing mix. Pour two tablespoons melted butter over stuffing mix. Bake at 350° 30-35 minutes.