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CHEESY ASPARAGUS
CASSEROLE
1 (16 oz.) can asparagus spears, drained
4 hard boiled eggs, sliced
8 oz. Velveeta cheese, sliced
1 can cream of mushroom soup
1/4 c. broken cashews
1 1/2 c. bread crumbs
1/4 c. melted butter
Layer asparagus, eggs and cheese 1/2 at a time in well greased casserole.
Top with mushroom soup and cashews. Toss crumbs with butter; sprinkle over
top. Bake for 45 minutes.
STUFFED TOMATOES
WITH ASPARAGUS
1 lg. green pepper
4 firm, red tomatoes
Lettuce leaves
1 lb. (1 can) asparagus tips
French dressing
Wash and cut pepper into slices, crosswise, to form 1/4 inch rings.
Discard seeds. Pierce tomatoes at stem with fork, dip into boiling water,
lift out, peel, chill and cut in half, crosswise. Place on lettuce, cut
side up. Lay 4 or 5 asparagus tips side by side in center of each tomato
half. Slit pepper rings and place across the top of asparagus to meet the
sides of the tomato forming a handle to the tomato basket. Serve cold with
French dressing.
HAM ASPARAGUS
QUICHE
1 c. cooked diced ham
9" pastry shell, partially baked*
1 pkg. (10 oz.) frozen asparagus or 1 lb. fresh (trimmed to 4"), cooked
crisp tender & well drained
1 c. Swiss cheese, diced
3 eggs
1 c. light cream, half & half, undiluted evaporated milk or milk
Dash of salt
1/4 tsp. pepper
Parsley sprigs, optional
*Prick pastry with fork 12 times, cover with wax paper weighted with 1 1/2
to 2 cups rice. Bake at 425 degrees for 12 minutes. Sprinkle ham evenly in
shell. Arrange asparagus spears spoke fashion over ham. Sprinkle with
cheese. Beat eggs, cream, salt and pepper until mixed but not frothy. Pour
over ham and cheese. Bake in preheated 375 degree oven for 30-40 minutes
or until custard is set. Garnish with parsley.
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