Spring is in the air… and Arlene and Patti have some recipes for springtime favorites: asparagus and strawberries! Patti is making a decadent ham and asparagus lasagna with a creamy white sauce. Then Arlene makes a strawberry and pecan salad with balsamic vinegar. Plus, there’s a easy dinner muffin recipe to go along with everything. Enjoy this delicious episode from 2007!
“Sunshine” Asparagus Lasagna
If you're tired of red sauce lasagna, try this incredible recipe!
Ingredients
- 12 wide lasagna noodles
- 1/3 cup butter
- 6 cloves garlic chopped
- 1/3 cup flour
- 4 1/2 cups milk
- 1 tsp dried thyme
- 1 1/2 lb fresh asparagus cooked just until tender
- 3 cups julienned fully-cooked ham
- 3 cups mozzarella/provolone cheese shredded
Instructions
- Preheat oven to 350 degrees. Butter a 13 x 9-inch baking dish. Bring a large pot of lightly salted water to a boil, Cook lasagna noodles in boiling water for 8 to 10 minutes, or until al dente. Drain. Cut cooked asparagus into 1-inch pieces.
- Melt butter in a skillet over medium heat. Saute garlic just until fragrant. Stir in flour until smooth and no lumps. Gradually mix in milk and season with thyme. Simmer sauce gently until thick. Remove from heat.
- Layer noodles, sauce, asparagus, ham and cheeses in three layers, each beginning with noodles and ending with shredded cheese on top.
- Bake in preheated oven for 30 minutes or until cheese melts and begins to brown. May be covered if browns too quickly. Time may vary depending on oven used. Allow to stand for 5 to 10 minutes before serving. Makes 12 servings. Enjoy!
Summer Strawberry Salad
Sweet, sour, and salty, this colorful salad looks beautiful and elegant.
Ingredients
- 3/4 cup vegetable oil
- 1/2 cup sugar
- 1 Tbsp poppy seeds
- 1 1/2 tsp garlic powder
- 1 tsp dry mustard
- 1/3 cup balsamic vinegar
- 1 1/2 cup fresh sliced mushrooms
- 8 cups mixed salad greens
- 1 1/2 cups chopped pecans
- 4 cups sliced fresh strawberries
Instructions
- In a bowl, whisk together oil, sugar, poppy seeds, garlic powder, dry mustard and vinegar. Refrigerate until chilled.
- In a salad bowl, combine mushrooms and mixed greens; add dressing and toss. Sprinkle with strawberries and pecans. Makes 8 servings. Enjoy!
Springy Dinner Muffins
Half muffin, half biscuit, these cheesy quick-breads make a great addition to any meal!
Ingredients
- 2 cups self rising flour DO NOT USE REGULAR FLOUR
- 1 cup milk
- 6 Tbsp mayonnaise
- 1/3 cup Parmesan cheese grated
Instructions
- Preheat oven to 375 degrees. Grease 12 muffin cups.
- In a bowl, combine all ingredients and mix just until blended do not over mix. Spoon batter into prepared cups. Bake in preheated oven for about 20 minutes or until golden brown. Makes 12 muffins. Enjoy!
Transcript
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