Here's some variety to choose from.

Joe

ASPARAGUS CASSEROLE
4 whole chicken breasts, or 1 chicken
2 cans asparagus (or 1 fresh bunch)
2 cans cream of chicken soup
1 tbsp. lemon juice
1/2 c. chicken broth
1 c. mayonnaise
1 c. grated sharp Cheddar cheese
1 c. bread crumbs
Boil chicken until tender; debone meat and hold out broth. Grease casserole; put asparagus on bottom and chicken on top. Mix soup, lemon juice, mayonnaise and chicken broth and pour over chicken. Sprinkle cheese, then bread crumbs. Bake at 350 degrees for 30 to 40 minutes.

3 CHEESE VEGETABLE BRUNCH BAKE
1/2 lb. asparagus
1/2 c. chopped red bell pepper
2 tbsp. butter
7 c. 1-inch cubes French bread
1 c. each shredded Swiss and Monterey Jack cheese
5 eggs, beaten
2 1/2 c milk
1/4 c. sliced green onions
1 tbsp. Dijon mustard
1/4 tsp. pepper
2/3 c. sour cream
1/4 c. freshly grated Parmesan cheese
Cut asparagus into 1-inch pieces. Saute with bell pepper in butter about 2 minutes. Lightly butter 13x9x2-inch baking dish. Place bread in dish; top with asparagus mixture. Sprinkle with cheeses. Combine eggs, milk, onions, mustard and pepper. Pour over cheese. Cover with foil. Refrigerate overnight. Bake at 325 degrees, covered, for 50-60 minutes or just until set. Spread sour cream over top and sprinkle with Parmesan cheese. Bake uncovered about 10 minutes until crusty and lightly brown.

SWEET & SOUR ASPARAGUS
2 cans asparagus spears, drained or fresh
2/3 c. white vinegar
1/2 c. water
1/2 c. sugar
1 tsp. salt
6 whole cloves
1/2 tsp. cinnamon
1/2 tsp. celery seed
Arrange asparagus in casserole. Bring all ingredients to boil. Pour over asparagus, cover and chill for 24 hours.

ELEGANT ASPARAGUS
4 c. fresh asparagus, cut up, or 2 (8 oz.) pkgs. frozen cut asparagus
1 can cream of shrimp soup
1/2 c. sour cream
2 tbsp. shredded carrots
1 tbsp. grated onion
1/8 tsp. pepper
1/2 c. stuffing mix
1 tbsp. butter, melted
Cook asparagus and drain. Combine soup, sour cream, carrots, onion and pepper. Fold in asparagus. Turn into 1 quart baking dish. Combine stuffing mix and melted butter; sprinkle around edge of asparagus mixture. Bake at 350 degrees for 30 to 35 minutes. Serves 6.

ASPARAGUS BAKE
4 c. mushrooms, halved
2 tbsp. flour
1/2 tsp. ground nutmeg
2 pkg. frozen asparagus, cooked and drained
1/4 c. chopped pimento
1 c. chopped onion
1 tsp. chicken bouillon
1 c. milk
3/4 c. soft bread crumbs
1/4 c. butter
1/2 tsp. salt
1 1/2 tsp. lemon juice
1 tbsp. butter, melted
In covered saucepan, cook mushrooms and onions in 1/4 cup butter, 10 minutes or until tender. Remove vegetables and set aside, leaving butter in skillet. Blend flour, chicken bouillon granules, salt, nutmeg, and dash of pepper into skillet with butter. Slowly add milk, stirring constantly until bubbly. Stir in mushrooms and onion, cooked asparagus, pimento, and lemon juice. Pour into a 1 1/2 quart casserole. Combine crumbs and melted butter. Sprinkle on top. Bake, uncovered, in 350 degree oven 35-40 minutes. Yield: 8-10.

ASPARAGUS IN LEMON/GINGER DRESSING
3 lbs. asparagus
1 tbsp. grated ginger
1/3 c. lemon juice
2/3 c. oil
1 tbsp. sesame oil
1 tsp. salt
1/4 tsp. white pepper
Snap off tough ends of asparagus and rinse. Steam until tender, 9 to 11 minutes. Prepare dressing by combining ginger and lemon juice in small bowl. Slowly add oil in thin stream, whisking constantly. Stir in sesame oil, salt and pepper. Place asparagus on platter and drizzle on dressing while asparagus is still warm. Serve at room temperature.

EMPRESS ASPARAGUS CASSEROLE
3 c. drained asparagus (2 cans)
1 can bean sprouts
2 cans French fried onion rings
1 can mushroom soup
1 tsp. soy sauce
1 c. slivered almonds
Alternate layers of asparagus, bean sprouts, and onion rings in buttered casserole saving some onion rings for top. Mix condensed milk and soy sauce. Pour over layers. Sprinkle lightly with almond slivers. Bake at 350 degrees for 25 minutes.

MARINATED ASPARAGUS
1 lb. fresh asparagus
1/2 c. vegetable oil
1/4 c. + 2 tbsp. tarragon vinegar
1 tsp. salt
1 tsp. dry msutard
1/4 tsp. white pepper
1 (7 oz.) jar marinated artichoke
hearts, rinsed, drained & quartered
1 (2 oz.) jar pimiento, drained
3 tbsp. chopped onion
Remove tough ends from asparagus stalks. Cook, covered, in boiling salted water 6 to 8 minutes, or just until tender-crisp; drain. Combine marinade ingredients, pour over asparagus. Cover and chill for 24 hours.

ASPARAGUS WITH CURRY SAUCE
1/2 c. mayonnaise or salad dressing
1 tsp. curry powder, add more curry powder if desired
1 1/2 tsp. lemon juice
1 lb. fresh asparagus spears, cooked and drained or
2 (10 oz.) pkgs. of frozen asparagus spears,
cooked as directed and drained or
2 cans asparagus spears, drained
2 tbsp. capers, drained
Drain asparagus very thoroughly. Arrange lengthwise on platter. Use paper towels to blot any moisture. Spread sauce down center of asparagus and top with capers. Serves 4.

HOT ASPARAGUS VINAIGRETTE
1 lb. green or white thin fresh asparagus (16-24 lg. spears)
1 tsp. herb blend* (see below)
1/3 c. white vinegar
1/3 c. lemon juice
2 tbsp. vegetable oil
1/2 tsp. coarse grind black pepper
1 tsp. herb blend
1 tsp. dehydrated minced onion
1/2 tsp. paprika
2 tsp. grated Romano cheese
Steam asparagus, adding 1 teaspoon herb blend to water. Mix in small saucepan: vinegar, lemon juice, oil, pepper, 1 teaspoon herb blend, onion and paprika. Heat to boiling. Simmer 1 minute. Arrange hot asparagus on serving plate. Spoon 2 teaspoons hot vinaigrette over each serving. Sprinkle 1/2 teaspoon grated Romano cheese over each serving. Serves 4. In blender or small food processor, combine 2 teaspoons each marjoram leaves, thyme leaves, basil leaves, dill weed and 1 tablespoon celery seed. Blend until fine or evenly mixed.

ASPARAGUS IN TANGERINE SAUCE
4 or 5 fresh tangerines
1/4 c. butter
1 tbsp. cornstarch
1 1/2 lbs. fresh asparagus
Cooking time: 8 minutes. Serves 6 Peel, remove seeds and section tangerines. Place 1/2 of the sections in blender. Melt butter in saucepan. Add blended tangerine pulp, stir in cornstarch. Bring to boil and add rest of whole tangerines. Lower heat and simmer for 2 minutes. Boil asparagus or steam for 6 to 8 minutes. Drain and pour sauce over asparagus.

ASPARAGUS QUICHE
1 1/2 c. grated cheese (Swiss, Cheddar or both)
1 (9 inch) unbaked deep pie shell
1/2 lb. asparagus pieces, cooked
3 eggs, beaten
1 (13 oz.) can evaporated milk Milk
1/2 tsp. salt
1/4 tsp. pepper
Dash of nutmeg
Sprinkle cheese in bottom of pie shell. Arrange asparagus over cheese. Beat eggs slightly. Add enough milk to evaporated milk to make 2 cups. Combine with eggs and seasonings and pour over asparagus. Bake at 375 degrees about 45 minutes or until knife inserted between center and edge comes out clean. Let stand about 10 minutes before cutting into wedges. Makes 6 servings.

PASTA WITH ASPARAGUS, GREEN BEANS AND WALNUTS
1/2 lb. asparagus spears
1/2 lb. green beans
3/4 c. whipping cream
1/4 tsp. salt
3/4 lb. angel hair pasta or thin noodles
1 tbsp. butter
1/2 c. coarsely broken walnuts
1/8 tsp. pepper
Grated Parmesan or Romano cheese
Trim asparagus spears, breaking or cutting off the tough bottom portions. Remove scales with a vegetable parer. Cut spears, diagonally into 1-inch lengths. Trim green beans cut diagonally into 1-inch lengths. Drop asparagus and beans into lightly salted boiling water. Cook until barely tender. While vegetables are cooking, beat cream until it begins to thicken. Add the salt. Cook pasta according to package directions. Melt butter over pasta. Toss. Toss vegetables, pasta, walnuts, pepper and cheese with the cream. Serve warm. Serves 4.

ALMOND ASPARAGUS
2 1/2 lb. fresh asparagus spears
1/4 c. plus 1 tbsp. butter
1 1/2 c. slivered almonds, toasted
2 tbsp. plus 1 1/2 tsp. lemon juice
1/4 tsp. salt
1/8 tsp. pepper
Snap off tough ends of asparagus. Remove scales from stalks with a knife or vegetable peeler, if desired. Melt butter in a large skillet, add asparagus and saute 3-4 minutes. Cover skillet and simmer an additional 2 minutes or until asparagus is tender-crisp. Add remaining ingredients; toss gently.

FRESH ASPARAGUS WITH CHEESE MERINGUE
2 lb. fresh asparagus
3 tbsp. butter
3 tbsp. flour
1 1/2 c. milk
3 lg. eggs, separated
1 tsp. salt
1/8 tsp. pepper
1/2 tsp. dry mustard
1 tbsp. chopped onion
2 tbsp. mayonnaise
1 c. sharp Cheddar cheese, grated
Wash and trim tough ends from asparagus. Steam until can pierce with fork. Arrange in buttered 6x10x2 inch baking dish. Melt butter. Blend in flour and 1 1/4 cup milk. Cook over medium heat, stirring until medium thick. Beat egg yolks with 1 1/4 cup milk. Blend into the sauce. Stir and cook 1/2 minute. Remove from heat. Add salt, pepper, mustard, onion and mayonnaise. Pour over asparagus. Sprinkle with 1/2 cup cheese. Beat egg whites until soft peaks. Fold in remaining cheese. Spread carefully over top of sauce. Bake at 300 degrees for 20-25 minutes until browned. Serves 6.

ASPARAGUS WITH OYSTER SAUCE
2 tbsp. oil
1 tbsp. ginger, thinly shredded
1 scallion, thinly shredded
1 clove garlic, minced
1 lb. asparagus, cut diagonally into 1 inch pieces
3 tbsp. oyster sauce
1/4 c. chicken stock
1 tsp. sugar
1 tsp. cornstarch, dissolved in 2 tsp. water
This is a quick, gratifying dish that pleases everyone. 1. Heat oil in wok. Stir fry ginger, scallion, and garlic at 275 degrees until aroma comes, about 1 minute. Pour in asparagus. Stir fry at 375 degrees for 1 minute. 2. Pour in last 4 ingredients. Stir fry briskly at 400 degrees for 3 minutes or until thoroughly heated. May be prepared in advance through step 1. Do Not freeze. Serves 4 to 6.

HUNGARIAN BAKED ASPARAGUS
24 steam cooked asparagus stalks, drained
1 c. bread crumbs
2 tbsp. margarine
1/3 c. yogurt
Preheat oven to 350 degrees. Slice tender section of asparagus stalks into 2 inch segments. Arrange asparagus pieces on bottom of baking dish.* Spread bread crumbs over asparagus. Melt margarine and sprinkle over bread crumbs; then cover with yogurt. Bake until crumbs turn light brown. *If baking dish is not large enough for asparagus to be placed in single layer, divide pieces and make a second layer on top of first, reserving half the bread crumbs, margarine and yogurt to top second layer. Baking time will increase slightly for double layer.

SWISS ASPARAGUS SUPREME
1 can all-green asparagus spears
1 tbsp. butter or margarine
1/2 tsp. salt
1/2 c. milk
1/2 c. grated Swiss cheese
1 c. French fried onions
Heat asparagus in own liquid. In saucepan, melt butter or margarine. Blend salt and milk. Cook over low heat, stirring until thickened. Add cheese and heat over low heat. Drain asparagus and add to sauce with 1/2 cup onions. Blend gently. Top with remaining onions. Serves 4 to 5 people.

WALNUT - MUSHROOM ASPARAGUS
4 sm. green onions, chopped
1 c. sliced fresh mushrooms
3 tbsp. butter
1/4 c. toasted walnuts
Salt
1 1/2 lbs. fresh asparagus, cooked
Saute onions and mushrooms in butter until tender. Add walnuts and salt. Spoon over hot cooked asparagus stalks that have been well drained and lightly buttered. Serves 4.

ASPARAGUS NICOISE
3 lb. asparagus, trimmed
6 tbsp. red wine vinegar
3 tsp. Dijon mustard
1/2 c. olive oil
3 shallots minced
3 plum tomatoes, diced
1/2 c. Nicoise olives, rinsed and drained
1 1/2 tbsp. drained capers
Cook asparagus in large pot of boiling salted water until just tender, about 5 minutes. Drain. Transfer to bowl of cold water and cool. Drain well (can be prepared 4 hours ahead). Cover and let stand at room temperature). Whisk vinegar and mustard in small bowl. Gradually whisk in oil. Mix in shallots, tomatoes, olives and capers. Season to taste with salt and pepper. Arrange asparagus on plates. Spoon dressing over asparagus and serve. Cold.

ASPARAGUS WITH ANCHOVY AND LEMON
1 1/2 lb. asparagus
4 tbsp. olive oil
6 anchovies, chopped to paste
3 tbsp. parsley
2 tbsp. lemon juice
Cook the asparagus until tender, but crisp. In pan, saute olive oil and anchovies. Turn the heat low and gently heat until the anchovies melt. Add the asparagus and parsley. Gently turn the spears over several times until they are lightly coated. Add the lemon juice and turn again once or twice.

ASPARAGUS-PASTA STIR-FRY
1 lb. fresh asparagus, trimmed*
1/2 c. vertically sliced onion
2 tbsp. vegetable oil
2 tbsp. soy sauce
1 clove garlic, minced
1 tsp. grated ginger root
1/2 tsp. Worcestershire sauce
1/8 to 1/4 tsp. crushed red pepper
6 oz. vermicelli or angel hair pasta, cooked and drained
Salt to taste
*Or can use 1 (10 oz.) package frozen cut asparagus or 1 (1 pound) can cut asparagus. Diagonally slice asparagus into 1 1/2 to 2 inch pieces. Stir fry asparagus and onion in oil until crisp-tender. Add seasonings and mix well. Add cooked pasta and stir-fry until thoroughly heated and evenly mixed. Serves 6.

ASPARAGUS WITH PROSCIUTTO
4 oz. whipped cream cheese
1/2 tsp. finely minced garlic
Pinch of salt
Pinch of freshly ground black pepper
12 thin slices prosciutto, cut crosswise into halves
24 asparagus spears, cut into 4 inches, lightly cooked
Combine whipped cream cheese with garlic, salt and pepper. Spread each half slice of prosciutto with some of the cheese mixture and roll around an asparagus spear. Arrange on a baking sheet. Heat in a preheated 350 degree oven for 3-4 minutes, until heated through. Serve immediately. Serves 6-8.

ASPARAGUS EGG PUFF
1 pkg. frozen asparagus spears
8 oz. cut mushrooms
1 finely chopped onion
3 tbsp. butter
2 c. shredded Cheddar cheese
1 c. Bisquick
6 eggs
2 1/2 c. milk
1/4 tsp. pepper
Preheat oven at 325 degrees. Grease rectangular baking dish. Cook asparagus, then drain. Cook mushrooms and onion in butter until tender. Arrange asparagus in dish; spoon mushrooms and onion evenly over top. Beat baking mix, eggs, milk and pepper until smooth. Slowly pour egg mixture over vegetables, sprinkle with cheese. Bake uncovered until center is set, about 45 to 50 minutes. Serves 12.

ASPARAGUS WITH TANGERINE MAYONNAISE
1 lb. very thin asparagus
34 c. mayonnaise, preferably homemade
2 tbsp. tangerine juice
1/2 tsp. Dijon mustard
1 shallot, minced
1 tbsp. grated tangerine zest
1. Preheat the oven to 325 degrees. Cut the asparagus stalks to measure 5 inches in length. (Pencil-thin stalks need not be peeled, but thicker ones should be.) Rinse the stalks and arrange them in a 7x11 inch baking dish with the water that clings. Sprinkle on enough additional water so that you can see numerous droplets. Cover with aluminum foil and bake for 20 minutes. At that point, the stalks should be crunchy and sturdy enough for dipping. Immediately submerge the asparagus in cold water. When cool, arrange the stalks on a clean kitchen towel and gently roll up. Refrigerate until serving time.
2. In a small mixing bowl, blend the mayonnaise, tangerine juice, and mustard until well mixed. Stir in the shallot and tangerine zest. Cover and chill. Just before serving, spoon the dipping sauce into a decorative bowl and serve surrounded by the chilled asparagus. Serves 4 to 6.

ASPARAGUS SUPREME
4 c. fresh asparagus, cut up or 2 (8 oz.) pkgs. frozen cut asparagus
1 can condensed cream of shrimp soup
1/2 c. dairy sour cream
2 tbsp. coarsely shredded carrot
1 tsp. grated onion
1/8 tsp. pepper
1/2 c. herb-seasoned stuffing mix
1 tbsp. butter or margarine, melted
If you like, you can assemble this casserole ahead of time and tuck away in your refrigerator. Bake in 350 degree oven for 40 to 45 minutes. Cook fresh asparagus in boiling salted water 5 to 6 minutes or until crisp-tender. (Or, cook frozen asparagus according to package directions.) Drain well. Combine soup, sour cream, carrot, onion and pepper; fold in asparagus. Turn into an ungreased 1-quart baking dish. Combine stuffing mix and melted butter or margarine; sprinkle around edge of asparagus mixture. Bake, uncovered, in 350 degree oven for 30 to 35 minutes. Makes 4 to 6 servings.

ASPARAGUS DELMONICO
1 (8 oz.) pkg. Philadelphia cream cheese, cubed
1/2 c. milk
1/4 c. (1 oz.) Kraft cold pack
Bleu cheese, crumbled
Dash of onion salt
2 (10 oz.) pkgs. frozen asparagus
spears, cooked, drained
An elegant accompaniment for baked ham, cornish hens, or steaks. Heat cream cheese and milk over low heat; stir until smooth. Stir in Bleu cheese and onion salt. Serve over hot asparagus. Top with additional Bleu cheese, if desired. Makes 4 to 6 servings.

APSARAGUS PICKLES
3 1/2 lbs. fresh asparagus
1 qt. distilled white vinegar
2 qts. water
1/3 c. salt
2 tbsp. pickling spices
Garlic buds
2 tsp. dill seed
Sm. hot peppers, if desired
Wash the asparagus well. Break off the tough stems. Stand the spears in a quart jar, while you prepare the brine. In a big pot, heat the vinegar, water, salt, pieces and dill seed. Bring to a boil and boil for about 10 minutes. In the meantime, put a garlic bud and a pepper in the jar with the asparagus. Pour the boiling brine over the asparagus and put the lid on quickly. This will be very hot, so be cautious. Turn the jars upside down. This will make 3 to 4 quarts. When cool, turn right side up. When the lid is depressed, it is sealed. If it does not seal, store in the refrigerator.

ASPARAGAS PATTIES
3 c. asparagus
2 c. carrots
1 c. almonds
1 c. water with 2 tbsp. nuts
2 c. oatmeal
Onion powder
2 tsp. salt
2 tsp. paprika
1/2 tsp. tyme
Garlic powder
Eat hot or cold Mix altogether. Form patties. Either bake at 400 degrees for 25 minutes on greased cookie sheet or pan fry.

ASPARAGUS PIE
25 fresh asparagus spears OR(10 oz.) pkg. frozen asparagus spears
2 c. milk
3/4 tsp. curry powder
1/8 tsp. pepper
4 eggs, hard cooked, peeled and chopped
Paprika
1/3 c. butter
5 tbsp. all-purpose flour
2 tsp. lemon juice
1/2 tsp. celery salt
1 (9") pie shell, baked
1/2 c. sharp Cheddar cheese, grated
Preheat oven to 350 degrees. Trim fresh asparagus spears and cut into 1 1/2 inch lengths. Place in skillet with enough water to barely cover. Cook until just done, drain and set aside. If using frozen, thaw on paper towel. In medium saucepan, melt butter and add flour, do not brown roux. Add milk all at once and whisk until it thickens. Add lemon juice, curry powder, celery salt and pepper. Cook on low for 2 - 3 minutes. In baked pie shell, alternate layers of asparagus and egg. Pour sauce over all. Top with cheese and paprika and bake 40 - 45 minutes. Let stand 10 minutes before serving.

ASPARAGUS WITH HAZELNUT VINAIGRETTE
20-30 asparagus spears
Salt & freshly ground pepper to taste
1/4 c. balsamic vinegar
1/4 c. Champagne vinegar
1 c. light olive oil
1/2 tsp. honey
1/2 tsp. Dijon mustard
3/4 c. chopped, toasted hazelnuts
1. Fill a skillet with about an inch of water and fit with a steamer; bring to a boil. 2. Trim asparagus, peeling the spears if they are fat, and put them in the steamer. Reduce heat to moderate; steam 2 to 3 minutes if spears are thin, 5 to 6 minutes if fat. 3. Remove the asparagus from the steamer and quickly run under cold water to stop the cooking process. Remove to drain on paper towels. Place the asparagus in a single layer on a serving platter. 4. Place about 1/2 teaspoon salt and 1/4 teaspoon pepper with the vinegars, olive oil, honey and mustard in a glass jar with a tight lid. Add half of the hazelnuts to the jar. Cover and shake to mix thoroughly. 5. Drizzle half of vinaigrette over the asparagus and sprinkle with the remaining chopped nuts. Serve at room temperature. (Save remaining vinaigrette to use another day.) Serves 4.

CONFETTI ASPARAGUS BAKE
2 (10 oz.) pkg. frozen asparagus spears or 2 lb. fresh
1/4 c. butter or margarine
1/3 c. seasoned dry bread crumbs (I use crushed seasoned croutons)
3 tbsp. finely chopped onion
3 tbsp. finely chopped celery
1 tomato, chopped & drained (optional)
1/4 tsp. dried leaf basil, crushed
1/4 tsp. dried leaf thyme, crushed
2 tbsp. grated Parmesan cheese
Cook asparagus according to directions (steam fresh). On a 12 inch round oven proof pan arrange asparagus with tips going inward. Microwave butter until melted. Combine 1 tablespoon margarine with bread crumbs. Set aside. Sprinkle onion, celery and tomato pieces over asparagus. Drizzle whole thing with remaining melted butter. Sprinkle thyme, basil and Parmesan cheese over this. Bake at 350 degrees until brown crumbs are crisp (approximately 10 minutes).

ASPARAGUS NO GOMAZU AE
Asparagus, chopped in 1 inch lengths
--GOMAZU:--
8 tbsp. black sesame, grounded
3 tbsp. shoyu
1 tsp. salt
3 tbsp. sugar
5 tbsp. vinegar
Boil asparagus for 6 or 7 minutes; drain. Parch ingredients and mix well. Blend Gomazu with asparagus.

ASPARAGUS CREOLE
2 c. asparagus
2 tbsp. almonds, sliced
1/3 c. cheese, grated
1 can pimento, chopped
1 can mushroom soup
1 c. rice, cooked
Mix all together; bake at 350 degrees for 45 minutes.

ASPARAGUS ORIENTAL
1 1/2 lbs. fresh or 1 (10 oz.) pkg. frozen asparagus spears
3 tbsp. butter
1 tsp. chicken seasoned stock base
1 tsp. season all
1/8 tsp. celery salt
1/2 tsp. ginger
Dash of white pepper
Dash of MSG (opt.)
1 tsp. soy sauce
When using fresh asparagus, wash and break off stalks as far down as they snap easily. Slice either fresh or frozen spears at an extreme angle to make diagonal slices about 1/4" thick. Melt butter in skillet. Add all spices except soy sauce. Mix well. Add asparagus and toss gently. Cook and cover over high heat for 2 minutes or until crisp tender. Stir 2 to 3 times. Add soy sauce. Mix well. Serve HOT. Serves 5.

FAVORITE ASPARAGUS
1 lb. asparagus
1 tbsp. butter
1 tbsp. peanut oil
1 tsp. light soy
1 tsp. toasted sesame seeds
Wash asparagus, snap off root end, drop into rapidly boiling salted water for 2 minutes. Drain, drop into ice water. When thoroughly cold cut into 1 to 1 1/2 inch pieces. Let drain well. To serve, saute quickly in 1/2 butter, 1/2 peanut oil, sprinkle with soy sauce. Toss until hot transfer to serving dish, sprinkle with toasted sesame seeds.

ASPARAGUS WITH ALMOND BUTTER
1 lb. fresh asparagus, ends trimmed
1/8 tsp. dried tarragon, crumbled
1/4 c. water
1/4 c. butter or margarine
1/4 c. dry white wine
1 tsp. Dijon style mustard
1 shallot, finely chopped, or 1 tbsp.
finely chopped mild onion
1/4 c. blanched sliced almonds
Spread asparagus evenly in bottom of shallow baking dish. Sprinkle with tarragon. Pour in water and cover tightly. Bake in preheated 425 degree oven just until asparagus is tender, 15 to 20 minutes; drain. While asparagus is cooking, heat butter, wine, mustard and shallot in small saucepan. Boil, stirring constantly, until liquid is reduced by about half. Stir in almonds; cook just until almonds are light brown, 2 to 3 minutes. Pour almond butter over asparagus. Makes 3 to 4 servings.

ASPARAGUS WITH CREAMY TART DRESSING
1/4 c. oil
3/4 c. mayonnaise (12 tbsp)
1/4 c. red wine vinegar
1/2 tsp. salt
1 tbsp. paprika
1 tbsp. dry mustard
1/2 clove garlic, crushed
1 lb. fresh asparagus
1 hard-boiled egg
Steam asparagus until slightly tender, 6 to 8 minutes. Drain. Blend ingredients until smooth. Pour over asparagus. Grate egg over dressing. Refrigerate 4 to 5 hours before serving.

ASPARAGUS WITH LEMON VINAIGRETTE
1 lb. fresh asparagus
1/4 c. fresh lemon juice
2 tsp. olive oil
1/2 tsp. salt
1/4 tsp. black pepper
Microwave or steam asparagus until crisp-tender. Combine lemon juice, olives oil, salt and pepper. Pour over asparagus while asparagus is still warm. Makes 4 servings.

TOFU LOAF
1 block tofu, firm
2 stalks green onion, chopped
1 carrot, grated
1/2 can water chestnuts, chopped
4 dried mushrooms, soaked & chopped
3 eggs
3/4 c. mayonnaise
1 can cream of mushroom soup
Salt & pepper to taste
1 bunch fresh asparagus, chopped or diced
Cut tofu into quarters. Cook in salted water for 20 minutes. Drain and crumble. Combine all ingredients, except soup. Pour mix into 8 x 8 inch oiled pan. Bake at 350 degrees for 40 minutes. Add heated cream of mushroom soup on top of baked tofu loaf when serving.

ASPARAGUS RISOTTO
1 lb. fresh asparagus
1 med. onion (1 c. chopped)
3 tbsp. butter or olive oil & 1 tbsp. for the end
1 1/2 c. arboric rice
1/2 c. dry white wine
5 to 5 1/2 c. chicken broth, heated to simmering
1/2 c. freshly grated Parmesan cheese
1/4 c. fresh chopped parsley
Ground black pepper
Cut up asparagus in 2 inch pieces minus the end of stems. Chop the onion. Melt the butter in a large saucepan over medium heat. Saute the onion until soft not brown (2 to 3 minutes). Stir in rice uncooked. Cook for 1 minute, stirring rice into butter and onions. Add the wine and bring to boil, stirring constantly. When most of wine is absorbed add first 1/2 cup of chicken broth. Cook rice at gentle boil, stirring frequently. Continue to add broth in 1/2 cup portions as it is absorbed until 5 cups of broth is used up. Add the asparagus after the first 10 minutes of adding the broth. Use last 1/2 cup of broth if rice still tastes too firm. When ready the risotto will have a creamy sauce. Remove the pan from the heat. Stir in remaining tablespoon of butter, Parmesan cheese, parsley and ground pepper. Serve at once. Preparation time: up to 1 hour. Serves: 4.