1970s " Retro" - Baked Asparagus

‘COOKINGWITHMAVIS’ #25   1970s  "Retro" recipes…

                                      Baked Asparagus

      Baked Asparagus…

Don’t scoff at the thought of those 1970s recipes…

I still have my favourites from “The Mother’s” cookery books!

The  thought  of mouthwatering  “Baked Asparagus” (yes! Using TINNED   asparagus!!!!! ), is  a-b-s-l-u-t-e-l-y  delumptous!...

Or Salmon blintzes   baked in cream……and fishcakes made with tinned tuna (Dolphin-friendly ),  o-or ‘Crepes Suzette’ -   these dishes..the antithesis of modern “Fusion” cuisine! ..then again , I suppose I could  translate  “ 1970s - Salmon blintzes ”  into modern  “FUSION  CUISINE”   lingo,  for any smart menu card to read as follows :

“  Individually- created  pockets-of-crepes  made  from  the  purest flour and  twice-distilled  mountain-stream  water,  gently crafted  in  a  moderate  pan , then  filled  with  a  brine-cured  salmon  mayo….”  

…and so, my  ‘1950 s’  alter-ego, the sweet , all-encompassing housewife, ‘COOKINGWITHMAVIS’ ,  sometimes can be quite persuasive, when she is nostalgically  yearning for a 1970s  epicurean delight, and tells me that I should!  make those delectable  tinned-Salmon blintzes   !

…….we’ll keep that aside, for another time!

  … But, my intention, truly,  is rather  to treat  you  to  another delicious hors d’ oeuvre … 

- A real ‘Show-Stopper’!.....

- A “talking-point”  at any party…..

- A “May - I – have – a - second – helping - please”   delectable dish!.....

- Yes!  Truly one of my many ‘collectables’…a  1970s  Classic!

                 BAKED  ASPARAGUS !...

Mmmmmm....BAKED ASPARAGUS

INGREDIENTS :

Ingredients for Baked Asparagus

425g  can (large) of white asparagus (either offcuts , or whole )

50g (about 2 tablespoons) butter plus 1 extra tablespoon to sauté the chopped onion

½ cup flour

1 cup milk

½ cup drained juice from asparagus tin (or add more milk if not enough juice in the can)

½ cup finely chopped onion

⅓ to ½ cup grated cheddar cheese

1 cup crushed Cornflakes / Post Toasties

                    (or substitute fresh breadcrumbs)

Pinch of salt to taste

¼ teaspoon ground paprika for garnish

METHOD :

1) Reserve the asparagus liquid from the tin.

2) Chop the onion finely and on medium heat, sauté for about 3 minutes in a tablespoon of butter till glassy   - do not allow to brown!

3) Place drained asparagus cuts into a square buttered ovenproof dish. Add the sautéed chopped onion - (if using whole asparagus, cut them into bite-size pieces)

4) Make a white sauce in a heavy-based saucepan as follows:

-  On medium heat, gently melt the remaining butter.

-  Stir in the flour and keep on heat for another minute.

-  Add the drained asparagus liquid, and stir with wooden spoon, or a hand whisk till smooth.

-  Add the milk, and gently bring white sauce to the boil to thicken, then remove from heat.

-  Taste and season with a little salt.

5) Pour white sauce over the asparagus and onion in the ovenproof dish

6) Sprinkle the grated cheddar cheese over sauce in dish

7) Sprinkle crushed cornflakes on top

8) Garnish / sprinkle with the ground paprika and another pinch of salt

9) Bake in preheated oven, at 180*C for 20 minutes.

SPRINKLE WITH CRUSHED CORNFLAKES AND PAPRIKA, BEFORE BAKING

To serve :

Serve warm, as a  pre-dinner ‘starter’ ….enough as a generous starter-serving each,  for 8 people .

BAKED ASPARAGUS - SERVED WARM

*****Easy too, to make 6 individual portions  …just divide the contents equally into 6 ramekins and bake them at 180*C  for 15 minutes.

INDIVIDUAL PORTION BAKED ASPARAGUS IN A RAMEKIN

I truly hope you’ll  enjoy  this “Retro” recipe!... there’ll be more to come !

‘till next time…

     ‘COOKINGWITHMAVIS’