Asparagus Au Gratin (Charleston Receipts)

Asparagus Au Gratin 
(Charleston Receipts)

1 package frozen asparagus
5 hard boiled eggs, deviled
5 slices buttered toast
1 cup grated cheese
2 cups white sauce
1/2 tsp Worcestershire sauce

Cook asparagus as directed on package. Add cheese and Worcestershire sauce to white sauce. Place some asparagus on hot buttered toast. Place one half deviled egg on either side of the asparagus and cover with cheese sauce.  Serves 5.

Asparagus and Egg Casserole (Charleston Receipts, 1950)

Asparagus and Egg Casserole
(Charleston Receipts, 1950)


1 large can asparagus spears
4 hard boiled eggs, sliced
1 cup medium white sauce
1/2 cup grated cheddar cheese
1/2 cup buttered bread crumbs
Salt and pepper

Arrange half of the asparagus in bottom of greased 1 1/2 quart casserole.  Top with slices of egg, pepper and salt, and sprinkle with cheese.  Spoon in half of white sauce. Repeat in alternate layers. Top with bread crumbs and bake in moderate oven (350) about 30 minutes. Serves 6.

Vegetable Platter

Vegetable Platter
1965 Better Homes and Gardens Magazine Recipe

Source: Better Homes and Garden Magazine June 1965

"Perfect party pair! Baked tomatoes stuffed with a savory cheese filling plus asparagus laced with an elegant cream sauce"

6-8 medium tomatoes

1 5-oz. jar Old English Pasteurized Cheese Spread

2 tablespoons margarine

1/4 cup chopped green onion

1/4 cup dry bread crumbs

3 slices bacon, cooked and crumbled

Salt and pepper

1 4-oz. container whipped cream cheese with pimento

1/4 cup milk

18 fresh asparagus spears, cooked

Paprika

Slice stem ends from tomatoes, scoop out center, reserving pulp. Combine cheese spread and margarine, add diced pulp, onion, bread crumbs, and bacon. Season to taste. Fill tomatoes and bake at 350 degrees, 25-30 minutes.

Combine whipped cream cheese and milk. Heat, stirring until sauce is smooth. Pour over asparagus spears, garnish with paprika.