Spring Asparagus And Biscuits.

Course : Asparagus
Serves: 1
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2 Cups cut -- (8 ounces) trimmed,
10 ounces fresh asparagus or 1 package (10 ounce) frozen -- cut
1 1/4 cup packaged buttermilk biscuit mix
1/3 Cup milk
3 Tablespoons margarine
3 Tablespoons flour
1/8 Teaspoon white pepper
2 Cups milk
2 Teaspoons instant chicken bouillon
1/2 Cup cooked -- sliced carrots
1 cup diced -- cooked chicken
1/3 Cup Parmesan cheese
1/4 Cup toasted -- slivered almonds,

Preparation / Directions:

1. Cook asparagus in small amount of water until crisp-tender; drain. Set aside. 2. Using biscuit mix and 1/3 cup milk, prepare biscuits according to package directions. Cut biscuits with 2-1/2 inch cutter. Bake according to package directions. 3. Meanwhile, in 2 quart saucepan, mix together margarine, flour and pepper. Cook over medium heat, stirring constantly, until mixture starts to bubble. Add milk and bouillon. Continue cooking and stirring until mixture boils. Cook and stir 1 minute longer. Add remaining ingredients except almonds. Cook about 3 minutes longer or until thoroughly heated, stirring frequently. Serve over hot biscuits garnished with almonds. Note: If using bakery biscuits, omit buttermilk biscuit mix and the 1/3 cup milk.


Nutritional Information:

862 Calories (kcal); 61g Total Fat; (63% calories from fat); 33g Protein; 46g Carbohydrate; 98mg Cholesterol; 1176mg Sodium

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