Cheesy Asparagus Delight
From chefmeow 16 years ago
- 50 minutes to make
- Serves 8
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Vaughan Estate in McKinney, Texas in 1987.
Ingredients
- 12 ounce package frozen asparagus cut into 1” pieces shopping list
- 2 cups soft white bread crumbs shopping list
- 1/4 pound coarse shredded cheddar cheese shopping list
- 2 tablespoons pimento cut into 1/2-inch strips shopping list
- 1 teaspoon salt shopping list
- 1 teaspoon dried basil crushed shopping list
- 1/4 teaspoon onion salt shopping list
- 1/4 teaspoon black pepper shopping list
- 1/2 teaspoon monosodium glutamate shopping list
- 12 ounce can milnot combined with 2 tablespoons butter shopping list
- 3 well beaten egg yolks shopping list
- 3 egg whites beaten stiff shopping list
How to make it
- Cook asparagus in salt water for 8 minutes.
- In large bowl blend drained asparagus, bread crumbs, shredded cheese, pimento and seasonings then heat milnot and butter and add to beaten yolks.
- Blend well with vegetable mixture then fold in beaten egg whites and bake in well buttered casserole place in pan of hot water at 375 for 50 minutes.
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