ASPARAGUS MORNAY
This is a great way to serve asparagus. I can't remember where I got the recipe but I always make this when fresh asparagus is in season.
Provided by carolinajen4
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In large skillet, cook asparagus in a small amount of water until crisp-tender, about 6-8 minutes; drain.
- Arrange spears in bottom of greased 1-1/2 quart baking dish; set aside and keep warm.
- In a small saucepan, melt butter over low heat. Add flour; cook and stir for 1 minute. Whisk in half-and-half, bouillon, salt and pepper; bring to boil over medium heat. Stir for about 2 minutes.
- Remove from heat; stir in cheese until melted. Pour over asparagus. Sprinkle with cracker crumbs.
- Broil 6 inches from heat until lightly browned about 3-5 minutes.
Nutrition Facts : Calories 197.8, Fat 13.9, SaturatedFat 8.7, Cholesterol 42.5, Sodium 217, Carbohydrate 11.6, Fiber 3.6, Sugar 3.6, Protein 9.5
ASPARAGUS MORNAY
When I was growing up on my parents' dairy farm, we always had a large asparagus patch. I still love asparagus, but my husband and two children weren't that eager to eat it until I found this recipe. Now even my toughest vegetable critic, 4-year-old son Aaron, enjoys these savory spears. - Linda McKee, Big Prairie, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4-6 servings.
Number Of Ingredients 9
Steps:
- In a skillet, cook asparagus in a small amount of water until crisp-tender, about 6-8 minutes; drain. Arrange spears in the bottom of a greased 1-1/2-qt. baking dish; set aside and keep warm. , In a small saucepan, melt butter. Stir in flour until smooth. Gradually whisk in the cream, bouillon, nutmeg and salt. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. , Remove from the heat; add cheese and stir until melted. Pour over asparagus. Sprinkle with cracker crumbs. Broil 6 in. from the heat for 3-5 minutes or until lightly browned.
Nutrition Facts : Calories 133 calories, Fat 9g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 204mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.
CLASSIC MORNAY SAUCE
Provided by Food Network
Time 12m
Yield about 2 cups of sauce
Number Of Ingredients 8
Steps:
- In a medium saucepan melt the butter over medium-high heat. Add the flour and cook, stirring constantly, until the roux is pale yellow and frothy, about 1 minute. Do not allow the roux to brown. Slowly whisk in the milk and continue to whisk until the sauce thickens and comes to a boil, about 2 to 3 minutes. Reduce the heat to a simmer and season with the salt, pepper and nutmeg. Allow to simmer for 2 to 3 minutes. This is now called a bechamel sauce, and may be used as is to top any number of dishes.
- Stir in the cheese and whisk until melted. If the sauce seems to thick, thin with a little milk.
- The sauce is now called a Mornay Sauce. Pour over steamed vegetables and serve immediately. If not using right away, cool, cover surface with plastic wrap and refrigerate for several days.
ASPARAGUS MORNAY
My great grandmother was no gourmet, but she sure knew how to cook (or so I have been told) and this recipe sure proves it. Please note: This recipe only serves 2.
Provided by Polly_Waffle_Kid
Categories Vegetable
Time 30m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Drain asparagus, reserve half a cup of the liquid. Melt butter over low heat, add flour, stir until smooth, cook for 1 minute.
- Gradually stir in milk and reserved asparagus liquid, stir until the sauce boils and thickens. Add the grated cheddar cheese and mustard, stir until cheese has melted. Season with salt, pepper, and nutmeg.
- Add asparagus and chopped hard-boiled eggs to sauce.
- Place in oven proof dish, sprinkle top with combined bread crumbs and the extra grated cheese.
- Bake uncovered in moderate oven for 15 minutes or until golden brown.
Nutrition Facts : Calories 878.4, Fat 64, SaturatedFat 38.4, Cholesterol 387.3, Sodium 1079.3, Carbohydrate 34.7, Fiber 4.3, Sugar 4.4, Protein 43.6
CORN AND ASPARAGUS CASSEROLE
This delicious recipe was one my mom made for special occasions. Every time I serve it, friends ask for the recipe.
Provided by nancyw
Categories Side Dish Casseroles Corn Casserole Recipes
Time 35m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Coat a baking dish with butter; spread creamed corn on top. Sift flour, sugar, salt, and pepper evenly over corn. Pour evaporated milk and eggs on top. Fold asparagus into egg mixture.
- Bake in the preheated oven until beginning to set, about 30 minutes.
- Sprinkle Cheddar cheese over asparagus mixture; bake until Cheddar cheese is melted, casserole is fully set, and edges are lightly browned, about 5 minutes more.
Nutrition Facts : Calories 242.3 calories, Carbohydrate 22.2 g, Cholesterol 98.3 mg, Fat 14.7 g, Fiber 1.8 g, Protein 8.6 g, SaturatedFat 8.5 g, Sodium 909.1 mg, Sugar 7.4 g
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