RECIPES FOR ASPARAGUS -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ASPARAGUS AMADINE (10-06-92) (3:01) 1/4 CUP SLIVERED BLANCHED ALMONDS 1 POUND ASPARAGUS 2 TABLESPOONS MARGARINE OR BUTTER 1/4 TEASPOON SALT ABOUT 30 MINUTES BEFORE SERVING: 1. IN 10-INCH SKILLET OVER MEDIUM HEAT, TOAST ALMONDS UNTIL GOLDEN. SHAKING SKILLET OCCASIONALLY. REMOVE ALMONDS TO SMALL PLATE; SET ASIDE. 2. MEANWHILE, HOLD THE BASE OF EACH ASPARAGUS STALK FIRMLY AND BEND THE STALK; THE END WILL BREAK OFF AT THE SPOT WHERE THE STALK BECOMES TOO TOUGH TO EAT. DISCARD THE TOUGH ENDS; TRIM SCALES IF STALKS ARE GRITTY. 3. IN SAME SKILLET, COOK ASPARAGUS AND MARGARINE OR BUTTER, UNCOVERED UNTIL ASPARAGUS IS TENDER-CRISP. SPRINKLE WITH SALT AND TOASTED ALMONDS. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ASPARAGUS CASHEW STIR-FRY (08-07-93) (15:58) SERVINGS: 4 4 C HOT COOKED BROWN RICE -----------------------------------SAUCE----------------------------------- 3 T SOY SAUCE 2 T CORNSTARCH 1 1/2 C WATER OR VEGETABLE STOCK 1 T MINCED GINGERROOT 1 T (PREF TOASTED) SESAME OIL 1/4 T DRY CRUSHED RED PEPPER 1 DS WHITE PEPPER ----------------------------------2ND STEP---------------------------------- 2 T SAFFLOWER OIL 1 LB FRESH ASPARAGUS * 4 X SCALLIONS, CHOPPED 1 X SM SWEET RED PEPPER, CHOPPED 1 X CLOVE GARLIC, MINCED 1 C CASHEWS ** * WOODY PARTS OF STEMS REMOVED, TENDER PART CUT INTO 3" LENGTHS (3 CUPS) ** DRY-ROASTED AND UNSALTED, OR RAW SLIVERED ALMONDS GARNISH: MANDARIN ORANGE SECTIONS AND TOASTED SESAME SEEDS, OPTIONAL COOK OR REHEAT BROWN RICE. IN SMALL BOWL, COMBINE SOY SAUCE AND CORNSTARCH. STIR IN REMAINING SAUCE INGREDIENTS; SET ASIDE. IN A WOK OR LARGE SKILLET, HEAT OIL. STIR-FRY ASPARAGUS, SCALLIONS, PEPPER, AND GARLIC UNTIL VEGETABLES ARE CRISP/TENDER. STIR SAUCE MIXTURE; POUR IT OVER THE VEGETABLES AND STIR UNTIL IT IS THICKENED AND BUBBLY. REDUCE HEAT; FOLD IN CASHEWS. COVER AND COOK 1 MINUTE, UNTIL CASHEWS ARE HEATED THROUGH. SERVES 4-6. VARIATIONS: - 3-4 C BROCCOLI FLORETS MAY BE SUBSTITUTED FOR ASPARAGUS; OR ADD OTHER VEGGIES SUCH AS SLICED MUSHROOMS OR THINLY SLICED CARROTS - WITH THE CASHEWS, GENTLY STIR IN 1 LB FIRM TOFU CUT INTO 1/2" CUBES - SERVE OVER PASTA RATHER THAN RICE; BUCKWHEAT NOODLES ARE GOOD -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ASPARAGUS CASSEROLE (05/20/93) (0:25) SERVINGS: 4 2 C ASPARAGUS, FRESH, 2" LENGTHS 1 CN CREAM OF MUSHROOM SOUP 4 OZ MUSHROOMS, SLICED 2 C CHEDDAR CHEESE, GRATED 1 CN FRENCH FRIED ONION RING, 3OZ BUTTER A CASSEROLE DISH. PUT A LAYER OF ASPARAGUS ON BOTTOM THEN ADD SOUP. NEXT ADD MUSHROOMS AND HALF THE CHEESE. ADD SECOND LAYER OF ASPARAGUS AND END WITH A LAYER OF CHEESE. BAKE AT 350 DEGREES FOR 30 MINUTES OR UNTIL BUBBLY. SPRINKLE ONION RINGS ON TOP AND RETURN TO OVEN FOR 5 MINUTES MORE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ASPARAGUS FETTUCCINE (03-20-93) (22:41) 1 TABLESPOON VEGETABLE OIL 3/4 POUND FRESH ASPARAGUS, TRIMMED AND CUT INTO 1 INCH PIECES 1 MEDIUM SWEET RED PEPPER, CUT INTO 1 INCH LONG STRIPS 2 CLOVES GARLIC MINCED 1 (10 3/4) OUNCE CAN CREAM OF ASPARAGUS SOUP 3/4 CUP MILK 1/3 CUP GRATED PARMESAN CHEESE 1/8 TEASPOON PEPPER 1/2 POUND FETTUCCINE, COOKED ACCORDING TO PACKAGE DIRECTIONS IN 2 QUART SAUCEPAN OVER MEDIUM HEAT, IN HOT OIL, COOK FRESH ASPARAGUS, RED PEPPER AND GARLIC 3 MINUTES, STIRRING CONSTANTLY. DO NOT LET GARLIC BROWN. STIR IN SOUP, MILK, CHEESE AND PEPPER. HEAT TO BOILING. REDUCE HEAT TO LOW. COVER; COOK 10 MINUTES OR UNTIL VEGETABLES ARE TENDER, STIRRING OFTEN. SERVE OVER WARM FETTUCCINE; TOSS TO COAT. SERVE WITH ADDITIONAL CHEESE, IF DESIRED. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ASPARAGUS (GENERIC) (05/20/93) (0:23) SERVINGS: 1 1 X ASPARAGUS ASPARAGUS IS LOW-CALORIE AND SPIKED WITH VITAMINS A &B C. ALLOW ABOUT 1-1/2 LBS FOR 4 SERVINGS. TO PREPARE: BREAK OFF TOUGH ENDS AS FAR DOWN AS STALKS SNAP EASILY. FOR SPEARS, TIE WITH STRING. OR, CUT EACH STALK INTO 1 INCH PIECES. COOKING SPEARS: IN DEEP, NARROW PAN OR ASPARAGUS POT, HEAT 1" SALTED WATER TO BOILING. PLACE ASPARAGUS UPRIGHT IN POT. HEAT TO BOILING, REDUCE HEAT. BOIL UNCOVERED FOR 5 MINUTES. COVER AND BOIL 2-3 MINUTES LONGER. DRAIN. COOKING PIECES: COOK LOWER STALK PIECES UNCOVERED IN 1" BOILING WATER FOR 6 MINUTES. ADD TIPS, COVER, AND COOK UNTIL TENDER, ABOUT 1-2 MINUTES. DRAIN. STEAMING: PLACE STEAMER OR BASKET IN 1/2" WATER (WATER SHOULD NOT TOUCH BASKET). PLACE ASPARAGUS IN BASKET. COVER TIGHTLY AND HEAT TO BOILING. REDUCE HEAT AND STEAM UNTIL TENDER, ABOUT 6 MINUTES. MICROWAVE: COVER AND MICROWAVE ASPARAGUS SPEARS OR 1" PIECES AND 1/4 C WATER IN 2 QT CASSEROLE ON HIGH 4 MINUTES. TURN ASPARAGUS OVER. COVER AND MICROWAVE UNTIL TENDER CRISP, ABOUT 3 MINUTES LONGER. LET STAND 1 MINUTE AND DRAIN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ASPARAGUS MIMOSA (10-17-92) (20:30) 1 LARGE EGG 4 10 OUNCE PACKAGES FROZEN ASPARAGUS SPEARS 1/2 TEASPOON SALT 1/2 CUP MARGARINE OR BUTTER 2 TABLESPOONS LEMON JUICE 1/4 TEASPOON DRIED TARRAGON LEAVES 1/4 TEASPOON CRACKED BLACK PEPPER 1 TEASPOON PREPARED MUSTARD ABOUT 30 MINUTES BEFORE SERVING: HARD COOK EGG. PEEL EGG AND COARSELY CHOP; SET ASIDE. MEANWHILE, IN 12 INCH SKILLET OVER HIGH HEAT, HEAT FROZEN ASPARAGUS, SALT AND 1/2 INCH WATER TO BOILING, GENTLY SEPARATING ASPARAGUS SPEARS WITH FORK. REDUCE HEAT TO LOW; COVER AND SIMMER 5 MINUTES OR UNTIL ASPARAGUS IS FORK TENDER. DRAIN, LEAVING ASPARAGUS IN SKILLET. TO ASPARAGUS IN SKILLET, ADD MARGARINE, LEMON JUICE, TARRAGON, PEPPER, AND MUSTARD; OVER MEDIUM HEAT, HEAT UNTIL MARGARINE MELTS, STIRRING OCCASIONALLY. TO SERVE, ARRANGE ASPARAGUS ON WARM PLATTER. POUR SAUCE MIXTURE IN SKILLET OVER ASPARAGUS; SPRINKLE WITH CHOPPED EGG. MAKES 12 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ASPARAGUS SOUFFLE' SQUARES (11-12-92) (7:28) 6 EGGS 1 CLOVE GARLIC, MINCED 1 SMALL ONION, FINELY CHOPPED 1 (10.5 OUNCE) CAN ASPARAGUS SPEARS, DRAINED AND CHOPPED 8 OUNCES CHEDDAR CHEESE, SHREDDED 1/2 TEASPOON SALT FRESHLY GROUND PEPPER TO TASTE A FEW DROPS OF TABASCO SAUCE HEAT OVEN TO 350 DEGREES. GREASE AN 8 INCH SQUARE BAKING DISH. IN LARGE BOWL BEAT EGGS FOR 3 MINUTES. STIR IN REMAINING INGREDIENTS UNTIL WELL BLENDED. POUR INTO PREPARED PAN. BAKE 25 TO 30 MINUTES OR UNTIL CAKE TESTER COMES OUT CLEAN. LET COOL. CUT INTO 36 SQUARES. S ERVE AT ROOM TEMPERATURE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ASPARAGUS STRATA (05/20/93) (0:17) SERVINGS: 4 1 CN ASPARAGUS, PIECES OR SPEARS 4 EA AMERICAN CHEESE SLICES 8 EA BREAD SLICES, THIN 4 EA EGGS 4 C MILK 1/2 T SALT 1/2 T DRY MUSTARD 1/2 T PEPPER PLACE 4 SLICES OF BREAD, WITH CRUSTS REMOVED, INTO GREASED 8" X 8" X 2" PAN. PUT SLICE OF CHEESE ON EACH PIECE OF BREAD, THEN PLACE ASPARAGUS EVENLY ON TOP OF CHEESE. TOP EACH WITH ANOTHER SLICE OF BREAD. MIX EGG, MILK, SALT, PEPPER, AND MUSTARD AND POUR OVER BREAD. LET REFRIGERATE OVERNIGHT. SPRINKLE TOP WITH ADDITIONAL GRATED CHEESE AND BAKE AT 350 DEGREES FOR 45-50 MINUTES OR UNTIL CUSTARD IS SET (KNIFE COMES OUT CLEAN WHEN INSERTED). AS A VARIATION, USE HAM SLICES INSTEAD OF ASPARAGUS AND TOP WITH CORN FLAKES AND 4T MELTED BUTTER. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ASPARAGUS SUPREME (03-28-93) (16:26) 1 POUND FRESH ASPARAGUS, CUT INTO 1 INCH PIECES TOPPING: 2 TABLESPOONS BUTTER OR MARGARINE 1/4 CUP FINE DRY BREAD CRUMBS (UNSEASONED) 1 TABLESPOON GRATED PARMESAN CHEESE SAUCE: 2 TABLESPOONS BUTTER OR MARGARINE 1 TABLESPOON FINELY CHOPPED ONION 2 TABLESPOONS ALL-PURPOSE FLOUR 1/4 TEASPOON SALT 1/4 TEASPOON DRIED BASIL LEAVES DASH PEPPER 1 CUP LIGHT CREAM 2 EGGS, SLIGHTLY BEATEN PLACE ASPARAGUS IN 1 QUART CASSEROLE. ADD WATER. COVER. MICROWAVE AT HIGH FOR 5 TO 6 MINUTES, OR UNTIL TENDER. DRAIN AND SET ASIDE. FOR TOPPING: PLACE BUTTER IN SMALL BOWL. MICROWAVE AT HIGH FOR 30 TO 45 SECONDS, OR UNTIL BUTTER MELTS. STIR IN BREAD CRUMBS AND PARMESAN CHEESE. SET ASIDE. FOR SAUCE: IN 4 CUP MEASURE COMBINE BUTTER AND ONION. MICROWAVE AT HIGH FOR 45 SECONDS TO 1 MINUTE, OR UNTIL BUTTER MELTS. STIR IN FLOUR SALT, BASIL AND PEPPER. BLEND IN CREAM. MICROWAVE AT HIGH 3 OR 4 MINUTES, OR UNTIL MIXTURE THICKENS, STIRRING EVERY MINUTE. BLEND SMALL AMOUNT OF HOT MIXTURE INTO EGGS. BLEND BACK INTO HOT MIXTURE, STIRRING TO COMBINE. STIR SAUCE INTO ASPARAGUS. REDUCE POWER TO 50%. MICROWAVE FOR 4 TO 5 MINUTES LONGER OR UNTIL SET. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ASPARAGUS, TOMATO & CHEESE FRITTATA (10-07-92) (2:02) 3/4 POUND ASPARAGUS 1 MEDIUM SIZE ONION 1 MEDIUM SIZE TOMATO 1/4 POUND JARLSBERG OR SWISS CHEESE 2 TABLESPOONS MARGARINE OR BUTTER 8 LARGE EGGS 1/2 TEASPOON DRIED MARJORAM LEAVES 1/4 TEASPOON SALT ABOUT 30 MINUTES BEFORE SERVING: 1. HOLD THE BASE OF EACH ASPARAGUS STALK THE END WILL BREAK OFF AT THE SPOT WHERE THE STALK BECOMES TOO TOUGH TO EAT. DISCARD THE TOUGH ENDS; TRIM SCALES IF STALKS ARE GRITTY. CUT ASPARAGUS DIAGONALLY INTO 2-INCH PIECES. THINLY SLICE ONION. CUT TOMATO INTO 8 WEDGES; REMOVE; DISCARD LOOSE SEEDS. SHRED JARLSBERG CHEESE. 2. IN NONSTICK 10-INCH SKILLET WITH OVEN-SAFE HANDLE (OR COVER SKILLET HANDLE WITH HEAVY-DUTY FOIL WHEN BROILING IN OVEN LATER), OVER MEDIUM HEAT, IN HOT MARGARINE OR BUTTER, COOK ASPARAGUS AND ONION UNTIL ONION IS GOLDEN AND ASPARAGUS IS TENDER-CRISP. 3. PREHEAT BROILER IF MANUFACTURER DIRECTS. IN BOWL, WITH FORK, BEAT EGGS, MARJORAM, SALT, HALF OF SHREDDED CHEESE, AND 1/4 CUP WATER UNTIL BLENDED, POUR EGG MIXTURE OVER VEGETABLES IN SKILLET; ARRANGE TOMATO WEDGES OVER MIXTURE. COVER AND COOK OVER MEDIUM HEAT 10 MINUTES OR UNTIL EGG MIXTURE IS SET. SPRINKLE REMAINING CHEESE OVER FRITTATA. PLACE SKILLET IN BROILER AT CLOSEST POSITION TO SOURCE OF HEAT; BROIL 1 MINUTE OR UNTIL CHEESE IS MELTED AND BUBBLY. 4. TO SERVE, LOOSEN FRITTATA FROM SKILLET AND SLIDE ONTO PLATTER; CUT INTO 4 WEDGES. GARNISH WITH PARSLEY SPRIGS. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ASPARAGUS WITH MUSHROOMS AND CORIANDER (08-07-93) (16:10) SERVINGS: 6 1 LB FRESH ASPARAGUS 2 T BUTTER 1/2 LB MUSHROOMS, SLICED (2 CUPS) 2 T CHOPPED SHALLOTS 1/2 T SALT 1 EA FRESHLY GROUND BLACK PEPPER 4 T CHOPPED, FRESH CORIANDER TRIM OFF TOUGH PART OF ASPARAGUS STALK, ABOUT 2 TO 3 INCHES FROM BOTTOM. USE A VEGETABLE PEELER TO SCRAP ASPARAGUS TO ABOUT 1 INCH FROM TOP. CUT ASPARAGUS ON DIAGONAL INTO 1 INCH PIECES. MELT BUTTER IN A NON STICK FRYING PAN. ADD MUSHROOMS AND COOK OVER HIGH HEAT, TOSSING AND SHAKING, UNTIL MUSHROOMS ARE LIGHTLY BROWNED. ADD ASPARAGUS. COOK, STIRRING AND TOSSING FOR ABOUT 1 MINUTE. ADD SHALLOTS, SALT AND PEPPER. SPRINKLE WITH CORIANDER. COOK FOR 30 SECONDS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ASPARAGUS WITH ORANGE PECAN BUTTER (11-06-92) (3:16) IBM 1 CUP WATER 3 POUNDS FRESH ASPARAGUS, TRIMMED 1/4 CUP BUTTER 1/3 CUP PECAN HALVES 1 TEASPOON ORANGE JUICE 1/2 TEASPOON GRATED ORANGE PEEL IN 10 INCH SKILLET BRING WATER TO A FULL BOIL. ADD ASPARAGUS. COVER; COOK OVER MEDIUM HEAT, STIRRING OCCASIONALLY, UNTIL ASPARAGUS IS CRISP- TENDER (10 TO 12 MINUTES). DRAIN; SET ASIDE. IN SAME SKILLET MELT BUTTER OVER LOW HEAT. STIR IN REMAINING INGREDIENTS EXCEPT ASPARAGUS. TO SERVE, SPOON BUTTER MIXTURE OVER ASPARAGUS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ASPARAGUS W/PINE NUTS & LEMON VINAIGRETTE (05/20/93) (0:24) SERVINGS: 4 1 LB ASPARAGUS, FRESH SPEARS 3 T PINE NUTS 1/4 C OLIVE OIL 1 T LEMON JUICE, FRESH 1 EA CLOVE GARLIC, CRUSHED 1/2 T SALT 1/2 T BASIL, DRIED WHOLE 1/2 T OREGANO, DRIED WHOLE 1 X PEPPER, FRESHLY GROUND SNAP OFF TOUGH ENDS OF ASPARAGUS. REMOVE SCALES FROM STALKS WITH KNIFE OR VEGETABLE PEELER, IF DESIRED. PLACE SPEARS IN A STEAMING RACK OVER BOILING WATER; COVER AND STEAM 4-5 MINUTES OR UNTIL SPEARS ARE CRISP-TENDER. TRANSFER TO A SERVING PLATTER. SAUTE PINE NUTS IN A SMALL SKILLET OVER MEDIUM HEAT 2-3 MINUTES, UNTIL BROWNED. SET ASIDE. COMBINE OLIVE OIL AND REMAINING INGREDIENTS IN A MEDIUM SAUCEPAN; STIR WITH A WIRE WHISK TO BLEND. COOK OVER MEDIUM HEAT 2-3 MINUTES OR UNTIL THOROUGHLY HEATED, STIRRING CONSTANTLY. POUR OVER ASPARAGUS. SPRINKLE WITH PINE NUTS. LET STAND TO ROOM TEMPERATURE BEFORE SERVING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ASPARAGUS WITH SESAME SEEDS (11-12-92) (2:41) 1 1/2 POUNDS ASPARAGUS, TOUGH STEMS REMOVED, CUT INTO 1 INCH LENGTHS 1 1/2 TEASPOONS UNSALTED MARGARINE OR BUTTER 1 TABLESPOON SESAME SEEDS 1 TEASPOON SOY SAUCE 1 TEASPOON ORIENTAL SESAME OR PEANUT OIL 1/8 TEASPOON BLACK PEPPER 1 TEASPOON RED CHILI PASTE 2 CLOVES GARLIC, CRUSHED BRING A LARGE POT OF UNSALTED WATER TO A BOIL. ADD ASPARAGUS AND COOK, UNCOVERED, FOR 2 OR 3 MINUTES OR UNTIL JUST TENDER. DRAIN IN A COLANDER AND IMMEDIATELY RINSE UNDER COLD RUNNING WATER TO STOP THE COOKING; DRAIN AGAIN. SET ASIDE. IN A SAUCEPAN, OVER MODERATE HEAT, MELT THE MARGARINE; ADD SESAME SEEDS AND COOK, STIRRING, FOR 3 TO 4 MINUTES OR UNTIL SEEDS ARE JUST GOLDEN. WATCH CAREFULLY THAT THEY DO NOT BURN. ADD ASPARAGUS TO PAN; ADD SOY SAUCE, SESAME OIL, PEPPER, CHILI PASTE AND GARLIC, TOSS GENTLY AND COOK FOR 2 MINUTES OR UNTIL ASPARAGUS IS HEATED THROUGH. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ASPARAGUS WON TONS (05/20/93) (0:25) SERVINGS: 4 1 X OIL FOR DEEP FRYING 1 EA ENVELOPE VEG SOUP MIX 1 C ASPARAGUS, FINELY CHOPPED 1/4 C WATER CHESTNUT, FINELY CHOPPED 20 EA WON TON WRAPPERS (3" SQ) 1 X SOY SAUCE, (OPTIONAL) IN UNCOVERED ELECTRIC SKILLET, HEAT 3/4 INCH OF OIL TO 360 DEGREES. MEANWHILE, IN MEDIUM BOWL COMBINE 1 ENVELOPE INSTANT SPRING VEGETABLE SOUP MIX, ASPARAGUS, AND WATER CHESTNUTS. PLACE 2 TEASPOONS OF THE MIXTURE ON THE CENTER OF EACH WON TON WRAPPER. MOISTEN CORNERS WITH WATER, FOLD WRAPPERS IN HALF TO FORM A TRIANGLE, AND PRESS EDGES TO SEAL. FORM WON TON BY BRINGING TOGETHER TWO OPPOSITE POINTS AND OVERLAPPING; MOISTEN OVERLAPPING POINTS AND PRESS TO SEAL WELL. FRY IN HOT OIL UNTIL GOLDEN BROWN; DRAIN. SERVE, IF DESIRED, WITH SOY SAUCE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BETTY ANN'S ASPARAGUS CASSEROLE (05/20/93) (0:32) SERVINGS: 4 PUT A LAYER OF SALTINES ON BOTTOM OF GREASED CASSEROLE; THEN A LAYER OF COOKED ASPARAGUS, SLICES OF CHEDDAR CHEESE, AND SPRINKLE WITH SEASONING SALT. CONTINUE MAKING LAYERS UNTIL CASSEROLE IS ALMOST FULL. BEAT 2 EGGS AND ADD APPROXIMATELY 1/2 C OF WATER OR ASPARAGUS LIQUID. POUR OVER TOP OF CASSEROLE AND BAKE AT 350 DEGREES ABOUT 20 MINUTES OR UNTIL SET. ALMOST ANY VEGETABLE - SUMMER SQUASH, BROCCOLI, ETC MAY BE SUBSTITUTED FOR ASPARAGUS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= EASY MARINATED ASPARAGUS (05/20/93) (0:26) SERVINGS: 1 1 X ASPARAGUS SPEARS 1 X PAUL NEWMAN SALAD DRESSING ALLOW 4 SPEARS OF FRESH ASPARAGUS PER SERVING. DIP ASPARAGUS IN BOILING WATER AND DRAIN IMMEDIATELY. POUR PLN (OR SIMILAR) SALAD DRESSING OVER ASPARAGUS, COVER, AND MARINATE OVERNIGHT. SERVE ON LETTUCE LEAF. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FRESH ASPARAGUS (05-12-93) (22:56) SERVINGS: 6 2 LB ASPARAGUS; FRESH, ANY COLOR 1 X ;WATER, BOILING SALTED 1/4 C BUTTER 3 T PARMESAN CHEESE; GRATED 1 EA EGG; LARGE, HARD-COOKED WASH ASPARAGUS SPEARS AND TRIM OFF TOUGH ENDS. PLACE ASPARAGUS IN BOILING SALTED WATER AND COOK UNTIL TENDER, 7 TO 10 MINUTES. DRAIN OFF LIQUID. IN A SMALL SAUCEPAN, MELT THE BUTTER, COOK OVER LOW HEAT UNTIL LIGHTLY BROWNED. SPRINKLE FRESHLY GRATED CHEESE OVER BUTTER AND MIX. SPOON OVER ASPARAGUS. GARNISH WITH SLICED HARD BOILED EGG. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FRESH ASPARAGUS WITH MOCK HOLLANDAISE COOK 4 1/2 POUNDS FRESH ASPARAGUS SPEARS UNCOVERED IN 1 INCH BOILING SALTED WATER 5 MINUTES. COVER; COOK 7 TO 10 MINUTES LONGER OR UNTIL CRISP-TENDER. DRAIN. WHILE ASPARAGUS COOKS, BLEND 1 CAN (10 1/2 OUNCES) CONDENSED CREAM OF CHICKEN SOUP, 1/4 CUP MAYONNAISE AND 1 TABLESPOON LEMON JUICE. COOK OVER LOW HEAT, STIRRING OCCASIONALLY, UNTIL HEATED THROUGH. SERVE SAUCE OVER ASPARAGUS. MAKES 12 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SAUCY ASPARAGUS (03-21-93) (0:18) 1 CAN (10 3/4 OUNCES) CREAM OF ASPARAGUS SOUP 2 TABLESPOONS MILK 1 1/2 POUNDS FRESH ASPARAGUS, TRIMMED AND CUT INTO 1 INCH PIECES IN 2 QUART SAUCEPAN OVER MEDIUM HEAT, COMBINE SOUP AND MILK. HEAT TO BOILING, STIRRING OFTEN. ADD ASPARAGUS. COVER; COOK OVER LOW HEAT 10 MINUTES OR UNTIL ASPARAGUS IS TENDER, STIRRING OCCASIONALLY. SERVE WITH GRATED PARMESAN CHEESE IF DESIRED. MAKES 8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= STIR FRIED ASPARAGUS (05/20/93) (0:23) SERVINGS: 4 1 LB ASPARAGUS 1/2 C WATER 1/2 T INSTANT CHICKEN BULLION 1 T CORNSTARCH 1 T WATER, COLD 2 T VEGETABLE OIL 1 1/2 C MUSHROOMS, FRESH, SLICED 1/8 T PEPPER, FRESH GROUND BLACK CUT ASPARAGUS INTO 1" PIECES AND STEAM LIGHTLY. MIX 1/2 C WATER AND THE DRY BULLION; RESERVE. MIX CORNSTARCH AND 1T WATER; RESERVE. HEAT OIL IN WOK OR 12 INCH SKILLET OVER MEDIUM HEAT. ADD ASPARAGUS, MUSHROOMS, SALT & PEPPER. STIR FRY ABOUT 1 MINUTE. STIR IN BOUILLON MIXTURE AND HEAT TO BOILING. STIR IN CORNSTARCH MIXTURE. COOK AND STIR UNTIL THICKENED, ABOUT 10 SECONDS. SERVE AS A SIDE DISH OR ENTREE. 90 CALORIES PER SERVING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= WHITE ASPARAGUS IN WHITE SAUCE (05-12-93) (22:59) SERVINGS: 4 29 OZ WHITE ASPARAGUS; (2 CANS) 2 T MARGARINE 2 T UNBLEACHED FLOUR 1/2 C ;ASPARAGUS LIQUID 1/2 C MILK 4 OZ HAM;CUT INTO JULIENNE STRIPS 1/8 T NUTMEG; FRESHLY GRATED 1/4 T SALT DRAIN ASPARAGUS SPEARS, RESERVING 1/2 CUP OF THE LIQUID. HEAT MARGARINE IN A SAUCEPAN. ADD FLOUR; BLEND. GRADUALLY POUR IN ASPARAGUS LIQUID AND MILK. STIR CONSTANTLY OVER LOW HEAT UNTIL SAUCE THICKENS AND BUBBLES. ADD COOKED HAM AND SEASONINGS. GENTLY STIR IN ASPARAGUS SPEARS; HEAT THROUGH BUT DO NOT BOIL. SERVE IN PREHEATED SERVING DISH. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=