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Asparagus is the food of the month, along with rhubarb. Remember the saying, “June is bustin’ out all over?”  Well, asparagus has been springin’ up all over, along with rhubarb! What do we know about asparagus? I could take up half of this column talking about the slim green spears, but I won’t. However, it has just 22 calories in six spears. Yea for asparagus! Here’s an equivalent for you when a recipe calls for asparagus by weight. One pound is equal to about 14-16 spears, depending on the size, trimmed: two cups cut in one inch pieces and 5-6 spears per serving. That’s it. Tune in next year for more info... maybe.

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LEMON-BUTTERED
ASPARAGUS
1 to 1-1/2 lbs. asparagus, about 14 spears, washed, trimmed and cut into 1 to one and a half inch pieces
1 T. lemon juice
1/2 stick (4 T.) butter or margarine

In a small saucepan, cook asparagus pieces for about four to five minutes or until just tender. While asparagus is cooking, combine lemon juice and butter; heat until hot and butter melts, stirring until blended. Drain asparagus, well. Turn into a bowl and spoon lemon butter over asparagus, tossing gently. Makes two servings.
Note: When I make this, I heat the butter and lemon juice in the microwave on 30 percent power until it’s melted.

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CREAM OF 
ASPARAGUS AND
POTATO SOUP
2 c. cooked, peeled, diced potatoes
1/2 lb. asparagus, trimmed, cut into 1/2 inch pieces
1/2 c. dried onion
2 ribs celery, diced
1 T. chicken bouillon granules
4 c. water
1/4 c. butter or margarine
1/2 c. flour
1 c. whipping cream
1/2 c. milk
1/2 t. salt
Dash or two pepper
12 bacon strips, cooked until crisp, drained and crumbled
3/4 c. shredded cheddar cheese

In a large saucepan or soup kettle, combine first six ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until veggies are tender. Stir in butter. In a bowl, combine next five ingredients, mixing with a hand mixer or wire whisk until smooth; Add veggie mixture, stirring constantly, bring to a boil; cook and stir 2-3 minutes or until thickened. Stir in crumbled bacon and cheese. Makes six to seven servings. Note: You can sub whipping cream with 3/4 c. whole or one percent milk plus 1/2 c. powdered milk. I always have powdered milk on hand to use in cream soups or when a recipe calls for whole, half and half or whipping cream, not whipped of course. It’s great to use in cooking or baking, reconstituted... not fat in dry milk. It’s a bit spendy but it goes a long way.

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PASTA WITH 
ASPARAGUS
2 lbs. asparagus, trimmed, sliced diagonally into one inch pieces (four cups)
1 lb. thin spaghetti or vermicelli pasta
6 strips bacon, cut into one inch pieces
2 T. butter or margarine
1/2 c. sliced green onions
1/2 t. pepper
3 T. butter or margarine, melted and cooled
1/2 c. light sour cream
1/3 c. grated Parmesan cheese

Cook asparagus in boiling water for three to four minutes or until crisp tender; drain and set aside. Cook spaghetti according to package directions. Meanwhile, in a skillet, cook bacon until crisp, drain and remove to a paper towel.  Using same skillet, add two tablespoons of butter, saute onions until soft. Add asparagus and pepper; heat through. Drain spaghetti; toss with asparagus mixture, bacon and butter. Stir in sour cream and cheese. Serve immediately. Makes eight servings.

You will notice that all of the recipes say “X amount of asparagus, trimmed.” When ready to wash (gently) snap off the tough part of the spear, starting from the bottom of the spear until it no longer snaps.  Also, when I cut asparagus, I cut just below the scaly tip, cook the rest for a couple of minutes and then add the tips as it takes less time to cook the tip than the rest of the spears.

Thought for the Day: What the world really needs is more love and less paperwork (or is it less computer work?!)

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