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Newspaper
Country Today
Location
Eau Claire, Wisconsin, United States of America
Date
May 12, 1982
Page
18
A collection of asparagus recipes includes steaming stalks until crisp tender with Sauce Nouvelle, a tomato cream sauce, and a three cheese bake. It features ham and cheese wrapped spears, open face cheese sandwiches, quiche, and a crunchy breadcrumb bake, each with yield notes and basic prep steps.
Fresh asparagus is abundant in stores as spring arrives. It provides vitamins A and C, potassium, and phosphorus with under 4 calories per spear. Buy firm straight stalks with closed tips. store in the fridge up to four days. Wash before cooking and trim ends. use ends for finger foods per Washington growers.
A simple recipe combining sliced asparagus with one egg, milk, sugar, melted butter, and biscuit mix. Mix and bake into a savory asparagus custard or casserole, using standard pantry ingredients for a light meal.
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