Asparagus

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Asparagus with Orange Sauce

1 1/2 pounds fresh asparagus spears

1/3 cup butter or margarine

2 Tablespoons grated orange peel

1/4 cup orange juice

1/4 teaspoon pepper

Cook fresh asparagus in boiling water 8

minutes or until crisp/tender. Cook

frozen asparagus according to package

directions. Drain and arrange on

serving platter; keep warm. Combine remaining

ingredients in small

saucepan. Bring to a boil; simmer 6 minutes or

until mixture thickens

slightly. Pour sauce over asparagus. Serve

hot.

Yield: Six servings

 

Asparagus-cheese casserole

Yield: 6 Servings

Ingredients:

4tbUnsalted butter

1tsUnsalted butter

3tbFlour

1/4tsFreshly ground black pepper

1/4tsGround mace

1cMilk

1/2cWhipping cream

10 1/2ozFrozen asparagus spears

-cooked according to the

- package directions

- and drained well.

2lgEggs, hard-cooked

- peeled & coarsely chopped

3/4cGrated sharp cheddar cheese

1/2cMinced blanched almonds

1cSoft white bread crumbs

1/4cFreshly grated parmesan

PREHEAT OVEN TO 350F. In a medium saucepan set over moderate heat,

melt the butter. Spoon

4 t. Of the melted butter into a bowl. Set aside. Blend the flour,

salt, pepper and mace into the

rest of the butter and let it sit over low heat for 1-to-2 minutes. Add

the milk and cream and cook the sauce, stirring constantly for about 3

minutes, until it has become thick and smooth.

In a well-buttered, 2-quart casserole, alternate layers of the

asparagus, eggs, cheddar

cheese and almonds. Pour the cream sauce over the layers. Combine the

reserved butter,

bread crumbs and Parmesan cheese and scatter the topping over the

layers. Combine the

reserved butter, bread crumbs and Parmesan cheese and scatter the

topping over the surface of

the casserole. Bake the uncovered casserole for about 30 minutes, or

until the sauce is bubbly

and the topping is tipped with brown.