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Cook al dente fresh asparagus spears in water with tarragon, basil, olive oil. Blanch asparagus. Chill. To serve, remove asparagus spears from marinade, cover with finely shredded Parmesan or Swiss cheese.
Makes 8 servings
3 cups cooked rice
Preheat the oven to 325 degrees. Combine the rice, eggs, milk, butter, cheese, onion, parsley, spinach, Worcestershire sauce, and salt in a large bowl, mix well. Pour into a greased 2-quart baking dish. Bake uncovered for 45 minutes.