May 2018 – Asparagus

Asparagus Casserole

Esther Gehman, Ephrata

  • 1½ cups asparagus, cut
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 2 cups milk
  • 5 hard cooked eggs, chopped
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1½ cups bread cubes, browned in butter

Make a cream sauce by melting butter in a small pan; whisk in flour, then milk. Cook until thickened. Add asparagus, egg, salt and pepper. Put in a casserole dish. Top with bread cubes. Bake at 350°F for 30 minutes.

Stir-Fried Asparagus

Gloria Dougherty, Akron

  • 3 tablespoons butter
  • 1 teaspoon chicken bouillon granules
  • 1/8 teaspoon celery salt or celery seed
  • 1/8 teaspoon pepper
  • 1½ lbs. fresh asparagus, trimmed and cut into 2” slices (about 4 cups)
  • 1 teaspoon soy sauce

In a large skillet, melt butter; add bouillon, celery salt and pepper. Mix well.

Add asparagus and toss to coat. Cover and cook 2 minutes over medium heat, stirring occasionally. Stir in soy sauce and serve immediately.

Creamed Ham & Asparagus

Gloria Dougherty, Akron

  • 1 lb. fresh or frozen asparagus, cut into 1” pieces
  • 2 tablespoons butter
  • 1 tablespoon cornstarch
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1½ cups milk
  • 1½ lb. fully cooked ham, cubed
  • 2 cups (8 oz.) shredded cheddar cheese
  • 3 hard cooked eggs, chopped
  • ½ teaspoon dried parsley flakes
  • toast or English muffins

In a small saucepan, cook asparagus with a small amount of water till crisp tender, about 3 to 4 minutes. Drain.

In medium saucepan, melt butter; stir in cornstarch, salt and pepper. Gradually add milk; bring to a boil over medium heat, stirring constantly. Reduce heat; add ham, cheese, eggs, parsley and asparagus. Cook and stir until ham is warmed and cheese is melted.

Serve over toast, English muffins, etc.

Cream of Asparagus Soup

Gloria Dougherty, Akron
“We grow the asparagus in our garden, so we always have plenty.”

  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 3 cups fresh asparagus, cut into 1” pieces
  • 2½ cups chicken broth
  • 1/8 teaspoon crushed red pepper flakes
  • 3 oz. cream cheese, cubed
  • 2 tablespoons sour cream
  • 1 tablespoon fresh dill or 1 tablespoon dill weed

In a large saucepan coated with cooking spray, sauté onion and garlic until tender. Add asparagus, broth and red pepper flakes. Bring to a boil. Reduce heat; cover and simmer 10 to 15 minutes or until asparagus is tender. Place 1/3 of mixture into blender or food processor; add cream cheese, sour cream and dill. Cover; process until smooth. Return to pan. Add 1/8 teaspoon more dill. Cook over medium heat until heated through.