I was asked to bring a Green Vegetable dish for Easter dinner.
I was asked to bring a Green Vegetable dish for Easter dinner. It needs to be made ahead of time and only needs to be reheated when I get to my sister's house. Was thinking vegetable bundles but wanted to try something new.
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2 lbs. asparagus, washed and tough ends snapped off
1/4 c. butter
6 T. chopped scallion
1 and 1/2 c. sour cream
3/4 c. shredded swiss cheese
1 tsp salt
dash nutmeg and pepper
Grease 9 inch square pan or 2 qt. soufflé dish.
Cook asparagus in boiling water until tender. Drain and reserve 1/4 cup liquid.
In blender, puree asparagus with reserved liquid.
In saucepan, melt butter. Add onions and saute until tender. Add flour and cook, stirring, for several minutes. Add sour cream and cook, stirring constantly over low heat for 3 to 4 minutes. Remove from heat and stir in eggs, one at a time, beating well after each addition. Stir in cheese and return pan to low heat and cook, stirring, until cheese is melted. Add seasonings and puree and stir. Pour into prepared pan.
Bake at 350 for 1 and 1/4 to 1 and 1/2 hours or until firm.
Can be made a bit ahead. Undercook a bit and and then reheat in 350 over until hot.
I prefer asparagus pretty much plain, rather than covered in sauces, creams, whatever. The pure flavor of the vegetable by itself is the best.
There are many casserole recipes but I like blanching the asparagus in lemon water and cutting them into thirds afterwards. Frozen, petite, green peas cooked until thawed, drain.
For 9-12 guests, 2 lbs of asparagus and 1 bag of frozen peas.
Place peas and asparagus in 9 x 12 baking pan, toss gently. Before heating in oven, sprinkle with sea salt and lemon pepper and a light drizzle of olive oil. Bake 400 degrees, about 15 minutes. Toss before serving (this is optional) zest a lemon and sprinkle on top before serving.