I gotta tell you, I absolutely, positively cannot get enough of asparagus. It ranks right up there with chocolate, coffee, green tea, and avocados for things I want – in the worst possible way – daily. Here’s a recipe I know you’ll love. My favorite way to serve asparagus is steamed with creamy, Heavenly Hollaindaise Sauce – but I’m trying to branch out and serve it differently from time to time.
Okay, I tried once.
Hung by the strands of my own honesty. At any rate, here’s the recipe.
Potato Asparagus Casserole Recipe
5 baking potatoes, peeled and sliced
1/2 cup diced onion
2 cups diced fresh asparagus
salt and pepper, to taste
1/4 cup butter (not margarine)
2 Tbs water
1/2 cup grated cheddar cheese
Preheat the oven to 300 degrees. Grease a 2-quart casserole dish.
Layer sliced potatoes in the bottom of your dish. Top with the onion, then asparagus. Sprinkle with salt and pepper.
Put pats of butter on top of the vegetables and sprinkle with water.
Cover and bake for 1 hour, until the potatoes are tender. Top with grated cheese and allow it to melt deliciously into the vegetables (as if you could stop it if you wanted to). Serve and enjoy!
Yield: Six servings