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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Asparagus and Peas Recipe

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This recipe for Asparagus and Peas is from The Horne Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cans asparagus
1 can cream of mushroom soup
1 can LeSeur peas
1 can water chestnuts
grated cheddar cheese
1 can breadstick dough
2 Tbls melted butter
Directions:
Directions:
Mix peas and soup. Spray a 9x13 pan with nonstick spray. Drain asparagus and lay in the bottom of pan. Top with soup and peas. Sprinkle water chestnuts and cheese. Top with breadstick dough and brush with a little melted butter. Bake @ 350º for 30 minutes to an hour.

 

 

 

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