Wednesday, April 14, 2010

Asparagus Parmesan Au Gratin

1.5 cups (3oz) French's French Fried Onions
1.5 lbs fresh asparagus, trimmed
1 can cream of celery soup
1/2 cup milk
1/4 cup grated Parmesan cheese
1 tbsp coarse grain mustard

1. Preheat oven to 400. Crush french fried onions in plastic bag with hands.

2. Cook asparagus in boiling water for 3 minutes. Drain well.

3. Mix soup, milk, Parmesan cheese and mustard. Pour half the sauce into greased 1.5-quart baking dish. Arrange asparagus on top of sauce. Spoon remaining sauce over asparagus.

4. Bake, uncovered, for 20 minutes or until hot. Top with crushed french fried onions. Bake 5 minutes until golden & crispy.

Serves 6-8.


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I find recipes everywhere. Online. In magazines. In cookbooks. On the back of boxes. After a while, it got difficult to remember where I found (or stashed) a particular recipe when I wanted to make it a second time. With the goal of wrangling them all in one coherent location that was easy to find and navigate--along with multiple requests from friends for this recipe or that one--this blog was born.

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