Ingredients: 2 lbs. asparagus, washed
2 Tbs. water
6 hard cooked eggs, sliced
5 oz. jar pimentos, chopped
1 can of cream of mushroom soup
2 Tbs. fresh lemon juice
1/4 tsp. black pepper
Pinch cayenne pepper
Salt to taste
8 oz. sharp cheddar cheese, grated
Paprika to garnish Preparation: Trim the ends off the asparagus and place in a glass baking dish and add a couple tablespoons of water. Cover with plastic wrap and place in the microwave for 2 minutes and then turn and cook 2 minutes more. Be sure you do not overcook the asparagus. When the asparagus is done, drain off the hot water and transfer it to your casserole dish. Top with the sliced eggs and then the pimentos. Mix the cream of mushroom soup with the lemon juice. Add the black pepper, cayenne pepper and salt to the soup mixture. Spread this over the top of the asparagus, eggs, etc. Sprinkle the grated cheese over the top. Put a liberal dusting of paprika on top to garnish. Bake in a 350-degree oven for 40 minutes. We at DIY believe all of the recipes from All in Good Taste are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
RESOURCES :
New Casserole
Model: 002860993X
Author: Faye Levy
(1997)
Macmillan USA
Website: www.mcp.com
Simply Casseroles
Model: 1572840137
Author: Kim Lila
(1998)
Surrey Books/Publishers Group West
Berkeley, CA 94710
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