AH! ASPARAGUS

During this very beautiful time of year, fresh green spears of asparagus
add not only nutritional value to our meals, but supply a stunning color,
texture, and delight to the table.
If you can grow your own asparagus, more power to you. If not, purchase
them at your local grocer, but take advantage of their appealing taste and
you will be an asparagus lover. Let your family and especially your
children try asparagus - preparing it in different ways will add variety
as well as giving them an opportunity to pick and choose their favorites.
So here’s to asparagus - ENJOY.
ASPARAGUS POLONAISE -
1 stick of butter

1/4 cup dried white bread crumbs

1 lb. of fresh asparagus

1 hard-cooked egg, finely chopped

1 tbs. fresh parsley, chopped very finely

In a pan, over medium heat, cook asparagus in boiling, salted water until
tender, about 8 mins. Drain and keep warm.

Melt the butter in a small pan. Add the crumbs and cook until the butter
foams, but does not brown.

On a platter, place the cooked spears of asparagus. Sprinkle the hard-cooked
egg over the spears, then the parsley. Spoon the buttered bread crumbs over
the parsley and serve.

*****
Extra-Special Hint:

On party bread, spread a small amount of mayonnaise. Top each piece of
bread with a small leaf of lettuce, Top with a bit of tuna (packed in water)
that has been drained, a spear of cooked asparagus, and a slice of tomato.
You have a very stunning party sandwich for your guests to enjoy.

ELEGANT FILLET OF SOLE AND ASPARAGUS
1 can (10/3/4oz. condensed cream of celery soup

1/2 cup milk

1 cup (4 ozs.) shredded Swiss cheese

1/2 tsp. dried basil, crushed

1/4 tsp. seasoned salt

1/4 tsp. freshly ground black pepper

2 cups baby carrots, cooked and drained

1 lb. fresh asparagus, cooked an drained
1 lb. unbreaded sole fillets, (if using frozen, please defrost totally and dry
with paper toweling before using
Preheat oven to 375. In a small bowl, combine the undiluted soup, milk, one-half
of the Swiss cheese, and all the seasonings. Set aside.

In an 8x12 baking pan, combine the carrots, asparagus.

Roll your fish fillets and place them upright along the center of the baking pan.
Spoon the vegetable medley around the bundles of fish. Pour your soup mixture
over the entire casserole. Bake, covered, for about 30 mins. or until
the fish flakes easily when tested with a fork.

After 30 mins. top the fish only with the remaining cheese. Bake, uncovered
for 3 mins.
This is true company faire that will make your guests feel very
special.

ASPARAGUS SALAD -

1-1/2 cups vegetable oil (canola, if possible)

1/2 cup white vinegar (do not use cider)

2 tsp. Dijon mustard

1/2 tsp. salt

1/8 tsp. pepper

1/4 cup chopped green/or red bell pepper

or a combination of both

1/4 cup chopped green onions (scallions)

2 lbs. fresh asparagus, cooked and drained

2 tomatoes, sliced

a few slices of red radishes (optional)

1/2 cucumber sliced thinly (optional)

1 tbs. chopped fresh curly parsley

In a small bowl, whisk together the oil, vinegar, mustard, salt and pepper. Add
the bell pepper, parsley, green onions, cucumber, and radishes, if using. Place
the asparagus spears in a glass bowl. Pour the dressing with the vegetables
over the asparagus. Cover and chill overnight.

When ready to serve, drain the asparagus by using a slotted spoon and arrange
them on a plate lined with lettuce leaves. Garnish with the tomato slices.

Pour by spoon some of the dressing over the asparagus and tomato slices,
including some of the vegetables in the dressing.

Place the remainder of the dressing in a small bowl so that guests can add
more if they would like to.

You have a very nice luncheon salad or a pretty dinner salad.
Either way enjoy the taste of asparagus!

©Arleen M. Kaptur

(An excerpt from Rustic Living e-cookbook - Vegetables-Here's to Your
Health