Asparagus Soup

Cook the chopped butt ends from 1 can of DEL MONTE Canned Asparagus (long spears) with 1 slice of onion and a celery stalk in the liquid drained from the asparagus and 1/2 cup of water for 20 minutes. Strain, rubbing through as much of the soft part of the asparagus as possible. Add to 1 1/2 cups of thin, well seasoned white sauce and bring to the boiling point just before serving.

Jellied Asparagus Salad

Dissolve 1 envelope of softened gelatin and 2 bouillon cubes in 1 1/2 cups of boiling water, add 1 teaspoon of salt, 1/4 teaspoon of pepper, 1 can of DEL MONTE Canned Asparagus Tips cut in pieces, 1/2 cup of chopped celery, and 1 chopped DEL MONTE Canned Red Pimiento. Pour into a wet mold, set in a cold place till firm and serve with mayonnaise.

Asparagus And Tomato Salad

Hollow out tomatoes and fill with cottage cheese which has been seasoned with salt, pepper, and a little grated onion. Stick in DEL MONTE Canned Asparagus Tips, arranging 3 or 4 in each tomato, and serve with French dressing on lettuce.

Asparagus Simplicite

Open 1 can of DEL MONTE Canned Asparagus (long spears), set the can in a pan of water and allow the water to boil until the asparagus is thoroughly heated. Add 2 tablespoons of butter substitute, 1 teaspoon of salt, and 1/4 teaspoon of pepper. Serve sprinkled with grated cheese.

Asparagus Vinagrette

Mix 3 tablespoons of vinegar, 5 tablespoons of olive or salad oil, 1 teaspoon each of grated onion and mustard, and 1/2 teaspoon each of salt and paprika. Bring to the boiling point and pour over 1 can of DEL MONTE Canned Asparagus (long spears) which has been drained. Chill thoroughly before serving.

Scalloped Asparagus

Chop the butt ends from 1 can of DEL MONTE Canned Asparagus (long spears). Make 1 1/2 cups of thin, well seasoned white sauce, add 1/2 cup of grated cheese, and the asparagus. Arrange 1 1/2 cups of crumbs and the asparagus in alternate layers in a greased baking dish and brown in the oven.

Asparagus And Eggs With Cheese Sauce

Arrange hot DEL MONTE Canned Asparagus Tips on slices of toast. On each slice put a poached egg. Add 1/2 cup of grated cheese to 1 1/2 cups of hot white sauce, beat until the cheese is melted, and pour over the eggs and asparagus.

Asparagus Turnover

Put the butt ends from 1 can of DEL MONTE Canned Asparagus (long spears) through the food chopper, add to 2 cups of mashed potato, and mix with 1 beaten egg, 1 tablespoon of grated onion, 1 teaspoon of salt, and 1/4 teaspoon of pepper. Melt 2 tablespoons of butter substitute in a hot frying pan, spread in the mixture, and cook slowly until a brown crust is formed over the bottom. Sprinkle with grated cheese and fold like an omelet just before serving.

Creamed Asparagus And Eggs

Heat 1 can of DEL MONTE Canned Asparagus Tips, make 1 1/2 cups of white sauce, add the chopped whites from 2 hard cooked eggs, pour the sauce over the hot asparagus arranged on a platter, and press the yolks of the eggs through a strainer over the top of the white sauce. If desired, the liquid drained from the asparagus may be used in place of milk in the white sauce.

Asparagus Omelet

Beat 4 eggs, add 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1 can of DEL MONTE Canned Asparagus Tips, drained and cut in small pieces. Melt 1 tablespoon of butter substitute in a hot frying pan, pour in the mixture, and as soon as the egg commences to cook, shake the pan vigorously; then allow the mixture to settle flat again. Cook until firm and roll into an omelet. If desired, 1/2 cup of grated cheese may be added to the eggs with the seasonings, and the omelet may be served with DEL MONTE Canned Tomato Sauce poured over it.