Asparagus In The Round Recipe

4 3 3
Asparagus In The Round Recipe
Asparagus In The Round Recipe photo by Taste of Home
Publisher Photo

Asparagus In The Round Recipe

Read Reviews
4 3 3
Publisher Photo
I never have leftovers when I serve this attractive and deliciously creamy side dish. It's easy to prepare, too.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 25 min. + standing Bake: 25 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 25 min. + standing Bake: 25 min.

Ingredients

  • 3 cups cubed seasoned stuffing
  • 1/2 cup plus 2 tablespoons butter, melted, divided
  • 1/2 cup water
  • 2 tablespoons chopped onion
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground mustard
  • Dash pepper
  • 1 cup half-and-half cream
  • 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 1/4 cup grated Parmesan cheese

Directions

In a large bowl, combine stuffing mix with 1/2 cup butter or water. Let stand for 5 minutes. Press onto the bottom and up the sides of a greased 9-in. pie plate.
In a saucepan, saute onion in remaining butter until tender. Stir in the flour, salt, mustard and pepper until blended. Gradually stir in cream. Bring to a boil; cook and stir 2 minutes or until thickened.
Remove from the heat; stir in asparagus and mushrooms. Pour over crust. Sprinkle with Parmesan cheese. Cover and bake at 375° for 25-30 minutes or until lightly browned. Yield: 6-8 servings.
Originally published as Asparagus In The Round in Country April/May 2004, p49

Nutritional Facts

1 each: 266 calories, 19g fat (11g saturated fat), 55mg cholesterol, 690mg sodium, 19g carbohydrate (3g sugars, 2g fiber), 5g protein.

  • 3 cups cubed seasoned stuffing
  • 1/2 cup plus 2 tablespoons butter, melted, divided
  • 1/2 cup water
  • 2 tablespoons chopped onion
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground mustard
  • Dash pepper
  • 1 cup half-and-half cream
  • 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 1/4 cup grated Parmesan cheese
  1. In a large bowl, combine stuffing mix with 1/2 cup butter or water. Let stand for 5 minutes. Press onto the bottom and up the sides of a greased 9-in. pie plate.
  2. In a saucepan, saute onion in remaining butter until tender. Stir in the flour, salt, mustard and pepper until blended. Gradually stir in cream. Bring to a boil; cook and stir 2 minutes or until thickened.
  3. Remove from the heat; stir in asparagus and mushrooms. Pour over crust. Sprinkle with Parmesan cheese. Cover and bake at 375° for 25-30 minutes or until lightly browned. Yield: 6-8 servings.
Originally published as Asparagus In The Round in Country April/May 2004, p49

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forAsparagus In The Round

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
jamieheck User ID: 2630428 131351
Reviewed Mar. 31, 2013

"I thought this was excellent. I changed it a bit because it sounded like it lacked flavor. I sauted 3 T onion then added minced garlic clove other ingredients but instead of cream I added 1/2 c sour cream and about 3 T of cream cheese and a splash of milk. Also fresh mushrooms instead of canned. It was surprisingly good and everyone loved it."

MY REVIEW
trishaloo User ID: 5048959 56698
Reviewed May. 24, 2010

"It was ok. Not good enough to go to all the trouble for a side dish though."

MY REVIEW
amj_baker User ID: 4951572 91779
Reviewed May. 7, 2010

"This was pretty good. My husband said he liked it."

Loading Image