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It’s about asparagus today. I am going to share some hints with you about this green spring (and early summer) veggie that is one of my favorites. I say that alot when it comes to veggies or fruits. I like all of them, except okra, which is not too prevalanet in our neck of the woods. Let’s get to some hints about asparagus.

Store it cut side down in the fridge in a wide mouth jar or similar container, in and inch of water.

For a quick lunch, layer hot cooked asparagus and sliced hard-cooked eggs on toast. Top with a slice of cheese or a white sauce.
Now... recipes!

SAUCY CHICKEN AND ASPARAGUS
1-1/2 lbs. aspargus spears, trimmed and halved (horizontally)
4 boneless, skinless chicken breasts
2 T. olive or vegetable oil
1/4 t. salt
1/4 t. pepper
1 can cream of chicken soup, undiluted
1/2 c. mayo
1 t. lemon juice
1/4 to 1/2 t. curry powder
1 c. shredded cheddar cheese

Cook asparagus 3-4 minutes or until crisp-tender; drain. Place in a greased nine 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 saucepan or microwaveable bowl, combine remaining ingredients. Heat over medium heat until hot, pour over chicken. Cover and bake at 375 degrees for 40 minutes. (If chicken pieces are thick, bake additionall 8-10 minutes).

Uncover and spriunkle with cheese. Let stand five minutes before serving. Makes four servings.

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ASPARAGUS, APPLE AND CHICKEN SALAD
1 c. fresh asparagus, trimmed, cut in one inch pieces
2 T. each, cider vinegar, canola oil and honey
2 t. minced fresh parsley
1/4 t. each, salt and pepper
1 c. cubed cooked chicken
1/2 c. diced red apple (Braeburn, Jazz, Delicious, etc.)
2 c. torn, mixed greens (packaged, in the produce department)
Alfalfa sprouts, optional

Cook asparagus in a small amount of water until crisp tender, about three to four minutes; drain and cool. In a bowl, combine next six ingredients; mix well with wire whisk. Fold in chicken, apple and asparagus; toss. Serve over greens. Garnish with sprouts. Makes three servings.

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QUICK ASPARAGUS SOUP
2 c. asparagus cut in one inch pieces
1 can cream of chicken or mushroom soup, undiluted
3/4 c. water
1/4 t. soy sauce
4 strips bacon, fried, drained and crumbled

In a small saucepan, cook asparagus until just tender, 3-4 minutes; drain, saving liquid. Return liquid to saucepan. Add next three ingredients, mixing well. Heat until hot but not boiling. Garnish with bacon bits if you wish. Makes 3-4 servings.

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RAINBOW PASTA SALAD
2 c. uncooked tricolor spiral pasta, cooked according to package directions

Dressing:
1 c. sour cream regular or fat free
1/2 c. mayo or salad dressing
2 t. dill weed (not dill seed)
1/4 t. garlic powder
1/2 t. ground mustard
Couple dashes of pepper

Salad:
6 fresh aspargus spears, trimmed
1 c. cubed ham (cut in 1/2 inch pieces)
3 T. red or yellow onion, diced
2/3 c. diced sweet red pepper
1/2 c. cubed cheddar or colby jack cheese (cut in 1/2 inch pieces)

While pasta is cooking, combine dressing ingredients in a bowl; set aside. Rinse pasta in cold water and drain well; set aside. Cut asparagus in one inch pieces. Cook asparagus in small amount of water for three to four minutes or until crisp tender, drain. Rinse with cold water, drain, pat dry. In a large bowl, combine pasta, asparagus, ham, onion, red pepper and cheese. Gently fold dressing into salad. Cover and refrigerate one hour before serving. Makes six servings.

Thought for the Day: I’ve learned that having a grandchild fall asleep in your arms is one of the most peacful feelings in the world.

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