Well, this recipe is even older than I thought! My printout is from the year 2000. We’ve been making this recipe at our house for 19 or 20 years. I went to the Michigan Asparagus Advisory Board website, and the recipe isn’t even there anymore, so I’m going to share it here for posterity:
Spring Asparagus and Biscuits
Michigan Asparagus Advisory Board
2 cups cut, trimmed fresh asparagus
1 10oz package frozen asparagus
1 cup plus 2 Tablespoons packaged biscuit mix (omit if using prepared biscuits)
Cook asparagus in a small amount of water until crisp-tender. Drain. Set aside.
Using biscuit mix and 1/3 cup of milk, prepare biscuits according to biscuit package directions. (Omit this step of using prepared biscuits)
In a 2-quart saucepan, mix margarine, flour, and pepper. Cook over medium heat until mixture starts to bubble. Add milk and bullion. Continue cooking and stirring until mixture boils. Cook and stir one more minute. Add remaining ingredients except almonds. Cook about 3 minutes longer or until thoroughly heated, stirring frequently. Serve over hot biscuits garnished with almonds.
This stuff is stupid good. It’s essentially a white sauce or white chicken gravy with asparagus and served over biscuits and asparagus spears. The recipe doesn’t make it clear, but you put the chopped, frozen asparagus in at “add remaining ingredients” as part of the sauce.
Notes: I usually double the sauce part and I don’t use frozen asparagus when I make this. I just cook the asparagus, chopping it all up into bite-sized pieces to make kid-friendly, and I put it all in the sauce. I also don’t bother with white pepper. I’m a butter person. The sauce is still very good without cheese. It’s also good without the almonds, but the almonds make it seem very decadent.
Even the most asparagus-haters person will love this, I think. My kids loved this when they were growing up. It’s a big hit whenever we serve it.