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Ingredients
2 Pounds fresh asparagus
1/2 Cup Swiss cheese, grated
1/4 Cup cream
1/4 Cup sour cream
1/3 Cup chives chopped
2 Tablespoon lemon juice
2 Tablespoon breadcrumbs
2 Tablespoon Parmesan cheese, grated
Instructions
Washed asparagus to remove every trace of sand, snap or cut off the twiggy bottoms. (I like to run a vegetable peeler over the remaining bottoms, to assure tender stalks, but this is optional.) Asparagus should be tied into bundles and steamed upright. Boiling may leave the tips too soft. They can also be cooked (vertically) in 1" boiling water. Cook asparagus for about 8 to 10 minute, or until tender but firm and drain.
Lay cooked asparagus in an 8�x12" baking pan. Stir together next 5 ingredients and spread over the asparagus. Sprinkle top with mixture of crumbs and cheese. Can be held at this point in the refrigerator. Before serving, heat in a 350�F oven until heated through and cheese is melted. Brown top for 1 minute under the broiler.