We eat this tasty casserole often, so I like to change the ingredients now and then. I'll double the amount of rosemary, substitute green beans or broccoli for asparagus or use chicken instead of ham.—Kea Fisher, Bridger, Montana
Lots of asparagus is grown not too far from our h me. Each spring, when it's being harvested, I'll make several trips to the fields. I put about 40 lbs. in the freezer...with what's left, we gorge ourselves on fried asparagus, beef and asparagus, scalloped asparagus, etc.!
It's no problem feeding my husband (he's retired; we have two grown children and four grandsons). He'll eat almost anything I put in front of him. We like this dish with a salad and dessert. It's so easy to prepare—i
I like to serve this stir-fry over penne pasta, but feel free to use whatever variety you have on hand. The recipe also makes a filling meatless dish when you leave out the beef strips.—Elaine Norgaard, Penn Valley, California
Many terrific recipes change hands at the monthly get-togethers of my ladies' bridge group. That's where I discovered this zippy, tempting dish. The garlic, asparagus, Parmesan cheese and red pepper flakes create an irresistible taste combination. —Jean Fisher, Redlands, California
This pretty pasta main course has only a few ingredients, so it’s a breeze to whip up. “We used to prepare it with heavy cream, but I substituted half-and-half to cut fat, and it’s just as good,” writes Diane Shipley of Concord, Ohio.
There's plenty of fresh herb flavor in this delicious pasta meal that blends asparagus, ham, mushrooms and plum tomatoes. Sometimes I like to use spinach linguine or fettuccine.
Burnaby, British Columbia
For a main course, Jodi Trigg of Toledo, Illinois likes to serve a meal that lets the flavors of prosciutto and asparagus shine. With only five ingredients and a couple of tablespoons of water, Bow Ties with Asparagus and Prosciutto is as easy as it is elegant. “Add a dash of nutmeg for a change of pace,” suggests Jodi. More Pasta Dinners »