Recipes, Etc.

Asparagus is a favorite way for welcoming the wonderful spring season. This veggie is very popular and inexpensive. Enjoy these ideas.

Asparagus-Parmesan Cheese Puffs 1/4 lb. asparagus spears 1/4 cup milk 5 T. unsalted butter, cut into pieces 1/4 cup all purpose (plain) flour 1/2 tsp salt 1/4 tsp pepper 3 eggs, room temp 3/4 cup grated Parmesan cheese 1/2 cup shredded Gruyere or Swiss cheese

Snap off tough stem ends from asparagus spears. Cut spears crosswise into 1/2 inch pieces. Add asparagus into a three-fourths full pan of salted boiling water. Add asparagus and simmer just until tender, (one minute). Drain and set aside.

In heavy saucepan, combine milk and butter, and bring to a boil. Meanwhile sift flour, salt and pepper into small bowl. As soon as milk reaches to boiling and butter has melted, remove from heat and add the flour mixture all at once.

Using a wooden spoon, beat vigorously until mixture thickens and pulls away from sides of pan (one minute). Transfer to a bowl. Add eggs, one at a time, beating well after each addition. Let cool (10 minutes).

Preheat oven 400 degrees - line baking sheet with parchment paper & lightly butter the paper. Add asparagus, Parmesan & Gruyere or Swiss to cooled dough & stir to mix well.

Using a teaspoon, scoop up rounded spoonfuls of dough and place on baking sheets, spacing them about one-inch apart. Bake until golden brown, 20-25 minutes. Remove from oven with spatula and serve.

Etc. — Another simple idea for a great recipe is Kevin’s Bacon Wrapped Asparagus - snap off tough stem ends from asparagus spear; wrap three spears of asparagus with strip of bacon sprinkle with Mrs. Dash. Place on foil lined cookie sheet and bake 30 minutes in a 350 degree oven. Both of these ideas can be served as an appetizer or a side dish. By all means, enjoy.

Recent Headlines
Archive

© 2016 by The New Carlisle Gazette