Asparagus Venetian
From Recipes from our hearth, 1960
Serves 6. *Lipton Onion Butter: Thoroughly blend 1 envelope Lipton Onion Soup Mix with 1/2 pound butter or margarine. Makes 1 1/4 cups.
Presented as published in 1960. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Recipes from our hearth (1960) by N.C.) Advent Moravian Church (Winston-Salem, page 49. The excerpt below is the record exactly as published.
ASPARAGUS VENETIAN 2 lbs. fresh or 2 packages (10 oz. each) frozen asparagus, cooked and drained 1/3 cup Lipton Onion Butter*, melted 1 cup diced mozzarella cheese e Tbsp. grated Parmesan, cheese
Cook this with the app: pantry check, scaling, and the assistant.