DIFFERENT ASPARAGUS RECIPE RECIPES

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ASPARAGUS TUNA NOODLE CASSEROLE RECIPE: HOW TO MAK…



Asparagus Tuna Noodle Casserole Recipe: How to Mak… image

I updated a traditional tuna casserole using fresh asparagus and asparagus soup. This is so different and so delicious. Use frozen asparagus when fresh is not in season. —Nancy Heishman, Las Vegas, Nevada

Provided by Taste of Home

Categories     Dinner

Total Time 05 hours 20 minutes

Prep Time 20 minutes

Cook Time 05 hours 00 minutes

Yield 8 servings.

Number Of Ingredients 15

2 cups uncooked elbow macaroni
2 cans (10-1/2 ounces each) condensed cream of asparagus soup, undiluted
2 cups sliced fresh mushrooms
1 medium sweet red pepper, chopped
1 small onion, chopped
1/4 cup lemon juice
1 tablespoon dried parsley flakes, divided
1-1/2 teaspoons smoked paprika, divided
1 teaspoon garlic salt
1/2 teaspoon pepper
2 pounds fresh asparagus, cut into 1-inch pieces
2 pouches (6.4 ounces each) light tuna in water
1-1/2 cups shredded Colby cheese
1 cup multigrain snack chips, crushed
4 bacon strips, cooked and crumbled

Steps:

  • Cook macaroni according to package directions for al dente; drain. Transfer to a 4- or 5-qt. greased slow cooker. Stir in soup, mushrooms, red pepper, onion, lemon juice, 1-1/2 teaspoons parsley, 1 teaspoon paprika, garlic salt and pepper. Cook, covered, on low 4 hours., Stir in asparagus and tuna. Cook, covered, on low until asparagus is crisp-tender, 1 hour longer. Sprinkle with remaining 1-1/2 teaspoons parsley and 1/2 teaspoon paprika. Serve with cheese, crushed chips and bacon.

Nutrition Facts : Calories 338 calories, FatContent 15g fat (6g saturated fat), CholesterolContent 44mg cholesterol, SodiumContent 1110mg sodium, CarbohydrateContent 30g carbohydrate (5g sugars, FiberContent 5g fiber), ProteinContent 22g protein.

ASPARAGUS SOUP RECIPE | EPICURIOUS



Asparagus Soup Recipe | Epicurious image

an easy Asparagus Soup recipe. This pretty, easy-to-make first-course soup is flavorful and creamy, yet is extremely low fat-it has only one tablespoon of butter and no cream at all (except for an optional sour cream garnish). Pour your favorite beer or a fruity white wine throughout the evening.

Provided by EPICURIOUS.COM

Yield Serves 6

Number Of Ingredients 7

1 tablespoon butter
1 small onion, chopped
1 tablespoon all purpose flour
2 14 1/2-ounce cans chicken broth
1 pound asparagus, tough ends discarded, cut into 1-inch pieces
1 teaspoon dried summer savory
Sour cream or plain yogurt (optional)

Steps:

  • Melt 1 tablespoon butter in heavy medium saucepan over medium heat. Add chopped onion and cook until tender, stirring occasionally, about 8 minutes. Add flour and stir 2 minutes. Gradually mix in canned chicken broth. Bring mixture to boil. Add asparagus pieces and summer savory and simmer until asparagus is very tender, about 25 minutes. Cool slightly.
  • Drain asparagus, reserving cooking liquid. Puree asparagus in food processor. With machine running, Gradually add 1/2 cup cooking liquid. Return mixture to saucepan. Season with salt and pepper. (Soup can be made 1 day ahead. Cover and refrigerate.) Bring soup to simmer. Ladle into bowls. Top with dollops of sour cream or yogurt, if desired.

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ASPARAGUS TUNA NOODLE CASSEROLE RECIPE: HOW TO MAK…
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  • Cook macaroni according to package directions for al dente; drain. Transfer to a 4- or 5-qt. greased slow cooker. Stir in soup, mushrooms, red pepper, onion, lemon juice, 1-1/2 teaspoons parsley, 1 teaspoon paprika, garlic salt and pepper. Cook, covered, on low 4 hours., Stir in asparagus and tuna. Cook, covered, on low until asparagus is crisp-tender, 1 hour longer. Sprinkle with remaining 1-1/2 teaspoons parsley and 1/2 teaspoon paprika. Serve with cheese, crushed chips and bacon.
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  • Cook macaroni according to package directions for al dente; drain. Transfer to a 4- or 5-qt. greased slow cooker. Stir in soup, mushrooms, red pepper, onion, lemon juice, 1-1/2 teaspoons parsley, 1 teaspoon paprika, garlic salt and pepper. Cook, covered, on low 4 hours., Stir in asparagus and tuna. Cook, covered, on low until asparagus is crisp-tender, 1 hour longer. Sprinkle with remaining 1-1/2 teaspoons parsley and 1/2 teaspoon paprika. Serve with cheese, crushed chips and bacon.
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  • Drain asparagus, reserving cooking liquid. Puree asparagus in food processor. With machine running, Gradually add 1/2 cup cooking liquid. Return mixture to saucepan. Season with salt and pepper. (Soup can be made 1 day ahead. Cover and refrigerate.) Bring soup to simmer. Ladle into bowls. Top with dollops of sour cream or yogurt, if desired.
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