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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 10 |
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This recipe was handed down from my great-grandmother. I've modified it a little, but it remains a treasure from the past. My family never tires of it at asparagus time. Ingredients:
2 pounds fresh asparagus, trimmed and chopped |
1 small onion, chopped |
1 garlic clove, minced |
2 tablespoons butter |
1/2 to 1 teaspoon curry powder |
1 jar (4 ounces) sliced mushrooms, drained |
1 tablespoon diced pimientos |
4 cups vegetable broth or chicken broth |
1 can (12 ounces) evaporated milk |
1/2 pound process cheese (velveeta), cubed |
Directions:
1. In a large saucepan, saute the asparagus, onion and garlic in butter for 8-10 minutes or until tender. Add curry powder; simmer 5 more minutes. Add mushrooms and pimientos. Stir in broth and milk. Heat, but do not boil. Add cheese cubes and stir until melted. Yield: 8-10 servings (2-1/2 quarts).
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