MOTHER’S DAY ASPARAGUS CASSEROLE
Now, all the members of the Little Big Town are mamas and papas. Karen and Jimi have an adorable little boy, Elijah; Phillip and his wife, Rebecca, have a beautiful little girl, Penelopi; and Steve and I have our darling Daisy.
We all say that if it weren’t for Karen’s tenacity and care of our business, we wouldn’t be a band. She really enjoys the business side of things, and she is great at being the band’s liaison. She and I have walked hand in hand through a lot, sometimes scared and not knowing what the outcome would be. Thankfully, though, we’ve always made it through together. Besides being a great friend and businesswoman, she’s a wonderful mom. She loves and adores her little man to pieces. I’m so happy she’s able to live out her dream of being a mommy.
A spring Mother’s Day brunch, when asparagus is in season, is just the right occasion to make this dish.
Makes 4 servings
1 STICK PLUS 2 TABLESPOONS UNSALTED BUTTER
1 CUP RITZ CRACKER CRUMBS (FROM 1 SLEEVE, ABOUT 31 CRACKERS)
2 HEAPING TABLESPOONS ALL-PURPOSE FLOUR
2 CUPS MILK
8 OUNCES VELVEETA CHEESE, CUBED OR SHREDDED
3 CUPS (1-INCH) SLICES ASPARAGUS
1 CUP THINLY SLICED MUSHROOM CAPS OF YOUR CHOICE
1 CUP FROZEN PEAS
4 OUNCES PIMENTO, DRAINED AND CHOPPED
1 CUP MINCED ONION
½ TEASPOON SALT
¼ TEASPOON FRESHLY GROUND BLACK PEPPER
1. Preheat the oven to 350˚F.
2. Melt 1 stick of the butter in a small saucepan over low heat. Mix in the crushed crackers and set aside.
3. Melt the remaining 2 tablespoons butter in a large saucepan over medium heat. Add the flour and whisk until smooth. Slowly whisk in the milk and keep whisking until thickened. Whisk in the Velveeta. When the mixture is smooth and melted, add the asparagus, mushrooms, peas, pimento, and onion and season with the salt and pepper. Stir and pour into a 2-quart baking dish. Top with the onion and crushed cracker mixture.
4. Bake until bubbling and golden brown on top, about 30 minutes.
SOUTHERN SIMPLE: This casserole can be assembled a day ahead. Cover and refrigerate the casserole until ready to bake, then allow to come to room temperature for 30 minutes before baking.
To store asparagus spears in the refrigerator, trim 1 inch from the bottom and stand them up in 1 inch of water.
Speaking of Mother’s Day, mothers always have their babies’ best interests at heart. When I was fifteen, I was invited to be the entertainment for the high school beauty pageant intermission. It was quite an honor, and Mama took me shopping to get a new outfit for it, which was a big treat. I wore a beautiful silver metallic blouse with a black tank top underneath and silky black pants. It came time for intermission. My time to shine! I proudly walked out onstage, a little bit nervous. I was always a little bit nervous when I walked onstage—and I still am today. I began singing “Nobody Loves Me Like You Do” to my cassette musical track accompaniment. It was going very well until I noticed Mama in the fourth row doing contortions with her body, crossing her arms across her chest, and looking completely distraught. What in the world was she trying to tell me? Well, the show must go on, so I continued and figured I would talk to Mama about whatever craziness was happening to her when I was done entertaining the big crowd. I had work to do!
I finished to roaring applause from the audience. I bowed and walked offstage. Mama met me just as I walked out from behind the curtain. She still had that awful look on her face. She said, “Oh baby! You forgot your shirt!” I looked down in great fear that I had walked out there naked and looked back up at Mama totally confused. She said, “Your undershirt!!!” Oh Gussie! I had forgotten to put that very crucial black tank top on under the transparent metallic shirt. Yep, I said transparent. Without the black tank, all that was visible in the bright stage lights was my very white strapless bra!!! I pulled a Madonna even before there was such thing! Still a Most Embarrassing Moment!