Asparagus Casserole
I have distinct childhood memories associated with asparagus. Growing up, my family owned six acres of fruit orchards right behind our house, and my sisters and I would pick asparagus along the ditch bank. To me, asparagus was a weed, but my mom was always thrilled when we brought a bunch home for her to cook for dinner. I was a little skeptical when my Amish friend Priscilla shared her asparagus casserole recipe with me because I wasn’t fond of asparagus as a girl, but this recipe is a winner. It’s a wonderful-gute side dish for an authentic Amish meal. I halved this recipe when I made it so it was just enough for my hubby and me. Happy autumn!
Asparagus Casserole
Ingredients:
1 ½ cups cooked asparagus
• To cook the asparagus, bring a medium saucepan of water to a boil, cut asparagus sprigs in half, put them in the boiling water, and boil for 3 to 5 minutes depending on how thick your asparagus is.
• Do not overcook. No one likes mushy asparagus.
• After cooking, immediately rinse them in cold water.
¼ cup butter
¼ cup flour
½ teaspoon salt
1/8 teaspoon pepper
2 ½ cups of milk
1 cup cubed Velveeta cheese
3 hard-boiled eggs, sliced
Directions: In a medium saucepan, melt butter. Remove from heat and whisk in flour, salt, and pepper. Return to heat and gradually stir in the milk and bring to a boil until it thickens. (Thickening doesn’t take long. As soon as mine started to boil, it was thick enough.) Reduce heat to medium low and add the Velveeta cheese, stirring until it melts completely. Remove from heat. Add the asparagus and the eggs and mix lightly. Pour into a 9x13 casserole dish. Bake at 350 degrees uncovered for 25 minutes.
Jennifer Beckstrand is the award winning Amish romance author of The Matchmakers of Huckleberry Hill series and The Honeybee Sisters series for Kensington Books. Huckleberry Summer was nominated for the RT Book Reviews Reviewer’s Choice Award and the 2015 RITA® Award, and Huckleberry Hill won the 2014 LIME Award for Inspirational fiction. Both Huckleberry Hill and Huckleberry Christmas appeared in Examiner.com list of top ten inspirational books for 2014. Her much-anticipated Amish series, The Honeybee Sisters, was released summer of 2016 and has created a lot of romantic buzz. Sweet as Honey received a starred review from Publisher’s Weekly and Sweet as Honey and A Bee in her Bonnet were both awarded Top Picks from RT Book Reviews. Jennifer has always been drawn to the strong faith and the enduring family ties of the Plain people and loves writing about the antics of Anna and Felty Helmuth and the Honeybee sisters’ aendi Bitsy. Jennifer has a degree in mathematics and a passion for Jane Austen and Shakespeare. She and her husband have been married for thirty-two years, and she has four daughters, two sons, and four adorable grandchildren, whom she spoils rotten.
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Asparagus Casserole
Ingredients:
1 ½ cups cooked asparagus
• To cook the asparagus, bring a medium saucepan of water to a boil, cut asparagus sprigs in half, put them in the boiling water, and boil for 3 to 5 minutes depending on how thick your asparagus is.
• Do not overcook. No one likes mushy asparagus.
• After cooking, immediately rinse them in cold water.
¼ cup butter
¼ cup flour
½ teaspoon salt
1/8 teaspoon pepper
2 ½ cups of milk
1 cup cubed Velveeta cheese
3 hard-boiled eggs, sliced
Directions: In a medium saucepan, melt butter. Remove from heat and whisk in flour, salt, and pepper. Return to heat and gradually stir in the milk and bring to a boil until it thickens. (Thickening doesn’t take long. As soon as mine started to boil, it was thick enough.) Reduce heat to medium low and add the Velveeta cheese, stirring until it melts completely. Remove from heat. Add the asparagus and the eggs and mix lightly. Pour into a 9x13 casserole dish. Bake at 350 degrees uncovered for 25 minutes.
Jennifer Beckstrand is the award winning Amish romance author of The Matchmakers of Huckleberry Hill series and The Honeybee Sisters series for Kensington Books. Huckleberry Summer was nominated for the RT Book Reviews Reviewer’s Choice Award and the 2015 RITA® Award, and Huckleberry Hill won the 2014 LIME Award for Inspirational fiction. Both Huckleberry Hill and Huckleberry Christmas appeared in Examiner.com list of top ten inspirational books for 2014. Her much-anticipated Amish series, The Honeybee Sisters, was released summer of 2016 and has created a lot of romantic buzz. Sweet as Honey received a starred review from Publisher’s Weekly and Sweet as Honey and A Bee in her Bonnet were both awarded Top Picks from RT Book Reviews. Jennifer has always been drawn to the strong faith and the enduring family ties of the Plain people and loves writing about the antics of Anna and Felty Helmuth and the Honeybee sisters’ aendi Bitsy. Jennifer has a degree in mathematics and a passion for Jane Austen and Shakespeare. She and her husband have been married for thirty-two years, and she has four daughters, two sons, and four adorable grandchildren, whom she spoils rotten.
For more information about Jennifer, check her Web site.
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