---

It's asparagus time, I believe. Actually, we've had asparagus available to us since about Easter. But have you picked any yet? I no longer have asparagus to pick fresh from the garden as I don't have a garden, so to speak. One of our daughters lives on the north end of Scandia and as a good size vegetable garden so I still get a chance to "dig in the dirt." She has a long bed of asparagus, but it was just planted this spring. When I told her it takes three years to mature she wasn't too happy about that. So, she's still visiting the produce section at the supermarkets and so am I.

+++++

Can't you tell it's about asparagus recipes today? Asparagus, chicken, ham and cheese all blend together to make this a delicious main dish.

WHITE LASAGNA WITH ASPARAGUS

9 lasagna noodles

1/4 c. butter or margarine

1/3 c. flour

3 T. minced onion

1/4 t. garlic powder

1/8 t. pepper

2 c. chicken broth (can use 2 t. dry bouillon and 2 c. water to make the broth)

1 c. milk

1 c. grated Parmesan or Romano cheese, divided

1-4 oz. can sliced mushrooms, drained

3/4 lb. fresh asparagus, cut into 1-inch pieces, cooked and drained

2 c. cubed, cooked chicken

1-1/2 c. shredded mozzarella cheese

2 c. sliced ham (about 1/2-inch thick), diced

Cook noodles according to package directions; drain.

While noodles are cooking, melt butter in a large saucepan; blend in flour, onion, garlic powder and pepper. Slowly add broth and milk, stirring constantly until bubbly and thickened. Stir in 1/2 c. Parmesan cheese.

Spread 1/2 c. sauce in the bottom of a buttered 9x13 inch baking pan. Stir mushrooms into rest of sauce.

Lay three noodles over the top of sauce. Top with asparagus, chicken, mozzarella and about 1 cup sauce. Top with three more noodles, the ham and half of remaining sauce. Cover with last three noodles and sauce. Sprinkle with rest of Parmesan cheese. Bake, uncovered, at 350 degrees for 35-40 minutes or until heated through. Makes 8-10 servings.

NOTE: 3/4 lb. of asparagus equals about 1-1/2 cup cut.

+++++

SAUCY CHICKEN AND ASPARAGUS

1-1/2 lbs. fresh asparagus spears cut into 3-inch pieces

4 boneless, skinless chicken breast halves

2 T. olive or canola oil

1/2 t. salt

1/4 t. pepper

1 can cream of chicken soup, undiluted

1/2 c. mayonnaise

1 t. lemon juice

1/2 t. curry powder

1 c. shredded cheddar cheese

Partially cook, about 5 minutes, asparagus; drain.

Put asparagus in a buttered 9-inch square baking dish.

In a skillet, over medium heat, brown chicken in oil on both sides. Season with salt and pepper. Arrange chicken over asparagus.

In a bowl, mix soup, mayo, lemon juice and curry powder; pour over chicken.

Cover and bake at 375 degrees for 40 minutes or until chicken is tender. Sprinkle with cheese. Let stand 5 minutes before serving. Makes 4 servings.

+++++

RAINBOW PASTA SALAD

2 c. tricolor spiral pasta, cooked according to package directions, drained

1 c. light sour cream

1/2 c. light mayonnaise or salad dressing

1 T. fresh dill weed or 1 t. dried

1/4 t. garlic powder

1/2 t. ground mustard

dash pepper

1/2 lb. fresh asparagus, trimmed

1 T. water

1 c. cubed, cooked ham

1 small onion, diced (about 1/4 c.)

1 small sweet red pepper, diced

3/4 c. cubed cheddar cheese

While pasta is cooking, combine sour cream, mayo, dill, garlic powder, mustard and pepper in a bowl; set aside.

Cut tips off six asparagus spears; cut rest of asparagus in 1-inch pieces. Put asparagus and tips in a microwave safe dish; add 1 T. water. Set aside asparagus tips for garnish.

In a large bowl, combine the pasta, asparagus, ham, onion, red pepper and cheese. Fold in dressing to coat mixture. Refrigerate 1-2 hours.

When serving, garnish with asparagus tips. Makes 6 servings.

+++++

Thought for today: It is not how much we have, but how much we enjoy that makes happiness.

Remember -- this coming Sunday is Mother's Day. We have much when our Mother's are still with us and wonderful memories if she has passed on. Help to make it a special day for your Mom by doing something fun to help celebrate her special day!

---