We are well into our asparagus season here as you may know, if you read my “Not your mothers asparagus” post. I love finding new ways to cook seasonal vegetables other than serving them as a steamed or sautéed side dish, not that there is anything wrong with those.
I do have to give my husband credit for finding this new recipe in the paper. It did not have exact measurements, just the ingredients and cooking temperature, that’s all.
So, kicking into creative cooking gear, I put on my apron and took a stab at making this casserole.
Here are my ingredients: Turkey schnitzel, white asparagus tips, bacon, and hollandaise sauce and some water for half way through the cooking.
I put the turkey in the bottom and I did spray the dish first with a little vegetable oil, peeled the asparagus of course and wrapped them in the bacon strips.
Next, I added the hollandaise sauce.
I then baked it in a 180 C degree oven (or 350 F) for half an hour. At that point, I added about 1/3 cup water over the top, covered it in foil and baked 20 more minutes.
I served it up with some rosemary baked little potatoes and you know what?
It was absolutely delicious! The turkey tender, bacon crisp and asparagus very tender.
We decided to add this recipe to my growing card file of recipes.
It is so nice when a recipe actually turns out not only edible but tasty too!