Asparagus Parmesan Recipe
Ingredients
| Water | 1/2 Cup (16 tbs) | |
| Season-All - 3 1/2 teaspoons | ||
| Asparagus | 2 Pound | |
| Frozen asparagus spears - 2 10-ounce packages | ||
| Coarse cracker crumbs - 1 cup | ||
| Butter | 3 Tablespoon | |
| Flour | 3 Tablespoon | |
| Onion powder | 1/8 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
| Dry mustard | 1/4 Teaspoon | |
| Milk | 1 1/2 Cup (16 tbs) | |
| Mushroom crowns Parmesan cheese - 1 4-ounce can | ||
Directions
MAKING
1 In a pan, add water and 1 1/2 teaspoons of the Season-All to asparagus. (When you use fresh asparagus, break stalks off as far down as they snap easily; wash well.)
2 Allow to cook for about 10 minutes or until tender. Drain.
3 Over bottom of a buttered 1 1/2-quart shallow baking dish, sprinkle cracker crumbs evenly
4 Top with asparagus.
5 In a saucepan, melt butter.
6 Stir in flour, onion powder, pepper, dry mustard and the remaining Season-All; cook until bubbly.
7 Remove from the heat; pour in milk, mixing well.
8 Cook over low heat, stirring, until thickened.
9 Mix in mushrooms including liquid and pour over asparagus.
10 Sprinkle with Parmesan cheese.
11 Bake in 350°Fahrenheit oven for 30 minutes.
SERVING
12 Serve hot.
TIP
Can be made ahead, refrigerated and cooked just before serving.
1 In a pan, add water and 1 1/2 teaspoons of the Season-All to asparagus. (When you use fresh asparagus, break stalks off as far down as they snap easily; wash well.)
2 Allow to cook for about 10 minutes or until tender. Drain.
3 Over bottom of a buttered 1 1/2-quart shallow baking dish, sprinkle cracker crumbs evenly
4 Top with asparagus.
5 In a saucepan, melt butter.
6 Stir in flour, onion powder, pepper, dry mustard and the remaining Season-All; cook until bubbly.
7 Remove from the heat; pour in milk, mixing well.
8 Cook over low heat, stirring, until thickened.
9 Mix in mushrooms including liquid and pour over asparagus.
10 Sprinkle with Parmesan cheese.
11 Bake in 350°Fahrenheit oven for 30 minutes.
SERVING
12 Serve hot.
TIP
Can be made ahead, refrigerated and cooked just before serving.
Chef
