1 bunch of asparagus
1-2 tbs butter
1/2 cup fresh Parmesan cheese
2 tbs olive oil
dash of garlic
Fill large pot with water. Snap asparagus off by holding the top/end and bend till they break. Drop in pot, add olive oil and warm on high. Bring to boil and let boil for about 2-3 mins. Drain and return to pan. Toss asparagus with butter, cheese and garlic till fully covered. Top with lid or serve immediately.
12 cups bread, cubes
1 cup unsalted butter
3/4 cup minced onion
1 1/2 cups chopped celery, stalks and leaves
1 cup chopped mushroom (optional)
2 tablespoons salt
1 teaspoon pepper
1 tablespoon ground sage
no-salt-added chicken broth (optional)
In a large, heavy skillet over medium heat melt the butter, then sauté the onion and celery (and mushroom, if using) until the onion is soft, stirring occasionally. Stir in the salt, pepper, and sage and cook for an additional 3 minutes. Place the bread cubes into a large, deep bowl.
Pour 1/4 cup of the butter/celery mixture over the cubes and toss well, then repeat steps until all of the butter mixture is used. Toss the cubes thoroughly to coat.
(Betty Crocker's Picture Cook Book, circa 1950.)
Keep on Cooking!!