Recipe: Asparagus Luncheon Bake (using Swiss cheese and sour cream)

ASPARAGUS LUNCHEON BAKE

4 pounds asparagus, trimmed, divided use
1/2 cup butter or margarine
3/4 cup chopped green onion
1/2 cup sifted all-purpose flour
3 cups sour cream
1 1/2 cups shredded Swiss cheese
2 teaspoons salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground black pepper

Preheat oven to 350 degrees F. Grease 3-quart casserole; set aside.

Reserve 8 asparagus spears for garnish. Cut remaining asparagus into 2-inch pieces. Cook all asparagus in salted water until tender. Drain thoroughly saving 1/2 cup liquid. Set aside whole spears.

In blender container, place half the chopped asparagus with 1/4 cup reserved liquid. Repeat with remaining chopped asparagus (you should have 5 to 6 cups puree).

In large saucepan, melt butter. Add onions and saute until tender, about 2 to 3 minutes.

Stir in flour until smooth. Cook, stirring, until bubbly and slightly thickened.

Add sour cream and cook, stirring constantly over low heat 3 to 4 minutes. Remove from heat.

Beat in eggs, one at a time, until well mixed. Stir in cheese. Return pan to heat and cook, stirring constantly until melted.

Add seasonings and asparagus puree. Pour into casserole.

Bake for 1 1/2 hours or until firm. (May be prepared in advance to this point. Do not remove from oven. Reduce oven temperature to 200 degrees. Cover casserole loosely with foil; keep in oven up to 3 hours. Do not let casserole stand at room temperature until ready to serve).

Serve warm. To serve, garnish with reserved asparagus.

Makes 16 servings
Source: SueA, 07-19-97