I like to use recipes that call for fresh produce I've grown in my garden. Here's a simple way to prepare tender spears that bring out their flavor and maintains their bright green color.—Robert Foust, Indianapolis, Indiana
Unlike most kids, my son doesn't consider asparagus "yucky". He loves it...especially in this dish. Whenever I serve this creamy combination, there's never any left.—Teresa Kachermeyer, Frederick, Maryland
"I was delighted to discover this rich casserole years ago when we had a large asparagus patch," recalls Nancy Thibodeau of Overgaard, Arizona. "It's so easy that I've fixed it many times since, even for a baby shower. The compliments were unending."
This colorful casserole is a palate-pleaser. Asparagus, mushrooms, onions and pimientos make a mouthwatering medley. Lemon and nutmeg give this dish a slightly tangy taste.—M. Kay Lacey, Apache Junction, Arizona
I am a native Missourian living near Frankfurt, Germany with my husband, Ralf. I've had to learn how to adapt recipes because I can't always get ingredients here that I could easily find back home. When I'm making this recipe in spring, I use mild white asparagus, which is a German delicacy. It's just as good with green, however, —Tiffiny Trump-Humbert, Rauheim, Germany