Asparagus Venetian Recipes

I love fresh asparagus and I'm always looking for different ways to prepare it. This is very rich and if you don't like a lot of salt you may want to use only one-half of the onion soup mixture. Our tastes run on the "heavy salted" side so we like to sop up the left-over juice with a piece of crusty french bread. If you like a lot of cheese feel free to increase the mozzarella to 1/2 cup or to taste. Watch closely while in the oven to make sure it doesn't burn. The onion/butter mixture is enough for 2 pounds but you can refrigerate the remainder for another time. I even cut the amount back to 2 Tbsp of butter mixture dribbled over one pound and found it was plenty - it's all personal preference.

Provided by Luby Luby Luby

Categories     Vegetable

Time 22m

Yield 3 serving(s)

Number Of Ingredients 9

• Ingredients

Nutrition Facts : Calories 372.8, Fat 34.4, SaturatedFat 21.4, Cholesterol 92.2, Sodium 875.7, Carbohydrate 11.9, Fiber 3.8, Sugar 4.9, Protein 7.7

A very rich side, sinfully delish served with grilled pork, or any meat really! From The River Cafe, London. This sauce would be good with grilled pork tenderloin, or steaks, with a spoon... :-)

Provided by A la Carte

Categories     Vegetable

Time 10m

Yield 6 serving(s)

Number Of Ingredients 7

• Ingredients

Nutrition Facts : Calories 192.7, Fat 13.8, SaturatedFat 8.7, Cholesterol 35, Sodium 515.2, Carbohydrate 8.6, Fiber 3.9, Sugar 2.6, Protein 11.7