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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 20 |
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When I managed a cafeteria, I would cook up different snacks for the staff. These tiny squares with big asparagus flavor never lasted long and prompted lots of recipe requests. Lois McAtee, Oceanside, California Ingredients:
1/2 cup diced onion |
1 garlic clove, minced |
2 tablespoons vegetable oil |
2 cups (8 ounces) shredded sharp cheddar cheese |
1/4 cup dry bread crumbs |
2 tablespoons minced fresh parsley |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/8 to 1/4 teaspoon dried oregano |
1/8 teaspoon hot pepper sauce |
4 eggs, beaten |
1 pound fresh asparagus, trimmed and cut into 1/2-inch pieces |
Directions:
1. In a skillet, saute onion and garlic in oil until tender. Combine cheese, bread crumbs, parsley, salt, pepper, oregano and hot pepper sauce. Stir in the onion mixture and eggs.
2. Cook asparagus in a small amount of water until crisp-tender, about 3-4 minutes; drain well.
3. Stir into cheese mixture. Pour into a greased 9-in. square baking pan. Bake at 350° for 30 minutes or until a knife inserted near the center comes out clean. Let stand for 15 minutes. Cut into small squares; serve warm. Yield: 5 dozen.
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