Asparagus Recipes

Fresh Asparagus Casserole Bake

CA Asparagus Commission

• 1 ½ cup water
• 1 ½ cup chicken stock
• 1 tsp. salt
• 1 lb. asparagus
• 2 tbsp. butter
• 1 small onion
• 3 cloves garlic
• 1 cup uncooked long grain rice
• ½ cup diced red bell pepper
• ½ cup grated Parmesan cheese

Mix all ingredients.  Pour into 2 quart casserole and cover.  Bake in oven at 400 for 20 minutes.  Stir and then bake another 20 minutes.

Bacon-Wrapped Asparagus

The taste of this easy-to-prepare appetizer will surprise you.

• 1 pound fresh asparagus
• 8 to 10 strips bacon

Wash and trim asparagus spears. Cut bacon strips in half crosswise. Wrap one-half strip bacon around each asparagus spear, leaving tip and end exposed. Lay on a cookie sheet with sides. Bake in a preheated 400-degree oven for 20 to 25 minutes, or until bacon is cooked. Serve warm or at room temperature.                             Makes 16 to 20 spears

Cream of asparagus soup

• 1 can (14.5 or 15 oz.) Michigan Asparagus cuts and tips
• milk
• 1/4 cup finely chopped onions
• 1/4 cup margarine or butter
• 1/4 cup flour
• 1/2 teaspoon salt
• 1 teaspoon chicken bouillon

1. Drain Michigan Asparagus, reserving liquid. Add enough milk to liquid to measure 4 cups; set aside. In food processor or electric blender, puree asparagus; set aside.

2. In 3-quart saucepan over medium heat, cook onions in butter until soft but not brown. Stir in flour, salt and bouillon. Add mild mixture and asparagus, stirring until smooth. Cook, stirring constantly, until mixture boils. Cook and stir 1 minute longer. Remove from heat; serve hot. Garnish with cooked asparagus spears if desired.

Yield: 5 servings, 1 cup each.

Golden asparagus soup

• 4 cups chicken stockor canned broth
• 2 thin slices fresh ginger (1/4 teaspoon ground ginger may be substituted)
• 1/2 cup dry sherry
• 2 teaspoons sesame oil
• 1/3 pound fresh asparagus spears, cut into 1 1/4 inch pieces (14 1/2 ounce can asparagus cuts and tips, drained, may be substituted for fresh asparagus)
• 2 ounces cellophane noodles, cooked and drained
• 2 green onions, thinly sliced

Bring chicken stock and ginger to a boil. Stir in sherry and sesame oil. Reduce to a simmer and add fresh asparagus and noodles (add canned asparagus at the last minute only to heat through). Cook until asparagus is tender-crisp, 2 to 4 minutes. Stir in green onions and serve immediately.