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Asparagus, one of the first vegetable to be harvested in the spring in the northern state is now available nearly year round. Because it is difficult to grow, harvest and ship all over the country, asparagus costs more per pound than most veggies, but to most of us the taste is worth the expense. We are lucky to live in the northern U.S. and can eat it picked fresh from your garden or from the farmer's market. We have a daughter who grows the green spears and she does share! It is a quick cooking veggie simply steamed, boiled or cut up and stir-fried. It is low in calories with just 22 calories in 6 spears. It's best if you buy it the day before you plan to use it, but you can keep it as long as 5-6 days in fridge. The best way to keep it fresh is to stand it in a jar in about an inch of water. How much to buy to serve four people? Allow 5 to 6 spears per serving. One pound is equal to about 14-16 spears, trimmed.

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ASPARAGUS SUPREME

1-1/2 lbs. fresh asparagus, trimmed and cut into 1-1/2-inch pieces

2 T. butter or margarine

2 T. flour

1/4 t. each, salt and pepper

1 c. milk

4 hard-cooked eggs, diced

1-2 oz. jar diced pimiento, drained

1 c. shredded Cheddar cheese

1/3 to 1/2 c. dry bread crumbs or crushed cheese crackers

In boiling water, almost to cover, cook asparagus just until crisp-tender; drain and set aside. In a small saucepan over medium heat, melt butter. Add flour, salt and pepper; cook and stir constantly until smooth and bubbly. Gradually add milk; cook and stir til thickened. Remove from heat. Put half of the asparagus in a greased or sprayed 1-1/2 qt. baking dish. Top with half of white sauce, eggs, pimientos and cheese. Repeat layers. Sprinkle with bread crumbs or cheese crackers. Bake uncovered at 325 degrees for 30-35 minutes.

Makes 6 servings.

Note: I've said many times to heat the milk before adding to the flour, butter mixture and it will thicken faster.

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ASPARAGUS CHICKEN DIVAN

4 boneless, skinless chicken breast halves

1/2 small onion cut in half

1/2 rib celery cut in three pieces

water

1/2 t. salt

2 T. diced onion

1/2 c. grated Parmesan cheese, divided

1 can cream of chicken soup, undiluted

1 lb. fresh asparagus spears, (14-16 spears) cut in 2-inch pieces, cooked until crisp-tender

1/3 c. whipping cream (can substitute milk fortified with powdered milk, or evaporated milk)

1/3 c. mayo

In a medium saucepan, put chicken, onion, celery and water to cover and salt. Bring to a boil; lower heat and simmer until chicken is tender, about 15 minutes. Drain and discard liquid. Combine diced onion, 1/3 c. Parmesan cheese and soup. Spread half of mixture in the bottom of a 9x13 baking pan. Top with asparagus, then chicken and rest of soup mixture. Bake at 350 degrees, covered, for 25 minutes or until hot. Combine cream and mayo; spread over chicken. Sprinkle rest of Parmesan on top. Brown lightly under broiler.

Makes 4 servings.

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ASPARAGUS BACON QUICHE

1-9-inch unbaked pastry shell

1 lb. asparagus, trimmed and cut into 1-inch pieces

6 bacon strips, fried, cooked until crisp, drained, patted with paper towel, and crumbled

3 eggs

1-1/2 c. half-and-half cream

1 c. grated Parmesan cheese, divided

1 T. green onions

1 t. sugar

1/2 t. salt

1/4 t. pepper

Pinch ground nutmeg

Line the unpricked pastry shell with a double thickness of heavy-duty foil. If you don't have heavy duty, use four pieces of regular foil. Bake at 450 degrees for 5 minutes. Remove foil. Bake 5 minutes more; remove from oven and set aside. Cook asparagus in small amount of water until crisp-tender, about 3-4 minutes; drain well. Arrange the bacon and asparagus in the crust. In a bowl, beat eggs; add cream, 1/2 c. cheese, onions, sugar, salt, pepper and nutmeg. Carefully pour over asparagus. Sprinkle with remaining cheese. Bake at 400 for 10 minutes. Cover edges of pastry with two strips of foil. Lower heat to 350 degrees; bake 23-25 minutes longer or until knife inserted near the center comes out clean. Don't over bake.

Makes 6 servings.

Note: I have a 9-inch round metal, 1/1/2-inch cover that just covered the crimped edge of the pie. No messing with foil. You can get them at Walmart and I think our local grocery stores carry them as well.

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TFD: If the rabbits foot is lucky, what happened to the rabbit?

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