Serves: 4
Total Calories: 513
Preheat oven to 350°. Layer drained asparagus, eggs, almonds and cheese in greased baking dish; cover with soup. Sprinkle with crumbs. Bake for 25–35 minutes until thick and bubbly.
Editor's Extra: A good cream sauce can substitute quite well for cream soups. Melt 2 tablespoons butter in a saucepan; stir in 2 tablespoons flour. Now whisk in a cup of milk and season it. For variety, add some chopped mushrooms and/or onions, or maybe some grated cheese. Simmer a little while, then add to the recipe.
Fun Fact: Almonds were introduced to California in the mid-1700s. California’s 6,000 almond growers produce 100% of the commercial domestic supply and 80% of the world’s supply of almonds. Over 90 nations import California almonds, with Germany and Japan at the top of export consumption.
This Baked Asparagus recipe is from the The Recipe Hall of Fame Quick & Easy Cookbook Cookbook. Download this Cookbook today.
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