1/2 cup celery, chopped
1/4 cup butter
1/4 cup flour
1/2 tsp salt
1/2 tsp dry mustard
1 dash pepper
1 3/4 cup milk
1 tsp chicken bouillon granules
4 oz mushrooms, chopped, drained
16 oz asparagus, frozen cut
3 egg, hard-cooked, sliced
1/2 cup ritz crackers, crushed (12)
Directions
In saucepan cook celery in butter; blend in flour, salt, mustard and
pepper. Add milk and bouillon granules. Cook and stir till thickened
and bubbly. Stir in mushrooms; set aside. Cook the frozen asparagus
according to package directions; drain thoroughly.
Reserve 1/2 cup asparagus and 1 egg for garnish. In a 10"x6"x2"
baking dish arrange remaining asparagus and egg slices. Pour sauce
over all. Bake, covered, at 375F for 15 minutes. Arrange reserved
asparagus and sliced egg atop casserole; sprinkle with crushed
crackers. Bake, uncovered, 10 minutes longer.
Servings: 6 servings
Asparagus-Egg Casserole Recipe brought to you by Recipe Ideas
Categories: Casserole; Main Dish; Vegetable
The History of Recipes
It is quite feasible to follow the history of recipes way back into distant history, at least as far as the early Egyptians, and maybe even further. However, these, old recipes were just primitive pictorial recipes for preparing meals.
Interestingly, the oldest recipe discovered, according to academics is a series of clay tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `wonderful`. Progressing into The time of the romans around 25BC a roman called Apicius assembled a number of documents describing recipes enjoyed by wealthy roman citizens. In his works, he recounts how the meals of wealthy Romans were split into starters, main meal and dessert, a style of dining still practiced today. Aspicius informs us how the chefs of Roman times were skilled in the use of a wide range of herbs and spices, including many that are still in use today for example thyme, rue and parsley. Later, in the 15th century, knights returning from the crusades brought back many spices and herbs from the holy land, including spices such as basil and rosemary. The introduction of these new foods and spices was responsible for an explosion in publications on food, many of which still exist in private libraries. Like it or not, the introduction of TV brings us cooking programs and the accompanying recipe books. And that brings us to the present day and the invention of the internet, allowing everybody to access massive numbers of recipes just like those on our web site. |
We hope you enjoy this Asparagus Egg Casserole recipe.
