MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Humbert House Asparagus Florentine
Categories: Vegetables, Soups, Cheewe, Greens
Yield: 12 servings
2 1/2 lb Fresh asparagus; trimmed, in
- 1" pieces
1 md Onion; chopped
1 cl Garlic; minced
1/4 c Butter; cubed
10 3/4 oz Can cream of celery soup;
- undiluted
1/2 c Water
3 Egg yolks
1 tb Worcestershire sauce
1/8 ts Ground mustard
ds Pepper
2 tb Lemon juice
8 oz Cream cheese; diced
10 oz Chopped spinach; thawed,
- squeezed dry
In a large saucepan, cook the asparagus in 1/2 in. of
water for 3-5 minutes or until crisp-tender. Drain and
set aside. In a large saucepan, saute onion and garlic
in butter until tender.
In a large bowl, whisk together the soup, water, egg
yolks, Worcestershire sauce, mustard and pepper. Whisk
in lemon juice. Add to onion mixture. Add cream cheese.
Cook and stir over low heat until cheese is melted. Stir
in spinach and asparagus; heat through.
Transfer to a greased 13" x 9" baking dish. Bake,
uncovered, @ 325ºF/165ºC for 30-35 minutes. Let stand
for 5 minutes before serving.
Tiffiny Trump-Humbert, Rauheim, Germany
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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