May Cooking Challenge

[Noni2319]

This month your cooking challenge is try a new recipe using asparagus.

If you don't like asparagus, choose a vegetable and try a new recipe using that. 

Then let us know what you tried and how it worked out.

Happy cooking.

[Mommee42boyz]

This is a good one for me. I tried and tried to get my family to eat asparagus.

We shall see...

[Shani527]

Good idea. I donot really care for it but maybe i will find a way that i do

[Stevied13]

Great! I'm planting some

[_Mrs.H_]

Asparagus is something we don't eat much of so this is a good one for my family!

[Noni2319]

I tried sauteed garlic asparagus recipe from allrecipes.com. It came out a bit mushy, I think if it was cooked for a shorter time it would be good.

[stellarmom1]

BLEH, I despise asparagus! I would really like to try eggplant though! I've never cooked with it before!

[Family4Eternity]

 Well thats a good challenge especially since we don't usually eat it.

[crazymomof4787]

I made this

Chicken Asparagus Bake

1 package (9-1/2 ounces) Triscuits

2 cups cubed cooked chicken

2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted

1 package (10 ounces) frozen chopped asparagus, thawed and drained--I used fresh and blanched it first

1 can (8 ounces) sliced water chestnuts, drained

1 can (4 ounces) mushroom stems and pieces, drained

1/2 cup mayonnaise-I used low fat

Break two-thirds of the crackers into bite-size pieces; place in a greased 2-1/2-qt. baking dish. Top with chicken; spread soup over chicken.

In a large bowl, combine the asparagus, water chestnuts, mushrooms and mayonnaise; spoon over soup. Crush remaining crackers; sprinkle over the top.

Bake, uncovered, at 350° for 30-40 minutes or until heated through. Makes 4 servings.

[Noni2319]

That sounds good.

Quoting crazymomof4787:

I made this

Chicken Asparagus Bake

1 package (9-1/2 ounces) Triscuits

2 cups cubed cooked chicken

2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted

1 package (10 ounces) frozen chopped asparagus, thawed and drained--I used fresh and blanched it first

1 can (8 ounces) sliced water chestnuts, drained

1 can (4 ounces) mushroom stems and pieces, drained

1/2 cup mayonnaise-I used low fat

Break two-thirds of the crackers into bite-size pieces; place in a greased 2-1/2-qt. baking dish. Top with chicken; spread soup over chicken.

In a large bowl, combine the asparagus, water chestnuts, mushrooms and mayonnaise; spoon over soup. Crush remaining crackers; sprinkle over the top.

Bake, uncovered, at 350° for 30-40 minutes or until heated through. Makes 4 servings.

[justahousewife]

Asparagus is such an interesting edible you almost have to like it, or at least have an appreciation for it. Personally I like it best pickled then added to salads and sandwiches.