Foods Recipes

1 lb Asparagus; cleaned

2 ts Red wine vinegar

2 tb Olive oil

2 tb Chives; minced

4 tb Blue cheese; crumbled

White pepper; freshly ground Snap ends off asparagus spears. Fill medium skillet with 1-inch water and bring to a boil. Add asparagus in single layer and cook 8 to 10 minutes or until tender. Drain well and arrange on a serving plate. Stir together vinegar and oil in sm bowl. Add blue cheese and chives and mix well. Pour over hot asparagus. Season to taste with plenty of white pepper. Set aside until tepid, then serve. Hint on cleaning asparagus: Hold the bottom end of the stem in one hand and gently bend the stalk with the other. The stalk will break where it is tender, thus giving you a piece of asparagus that is entirely edible. With a little practice you will know exactly where to break the vegetable. Save the broken-off ends for soups. Slice and add to soup stock, then drain and discard the coarse stalks before serving. By Jeff Smith The Frugal Gourmet From the 10/02/1991 issue - The Springfield Union-News Recipe posted by: Dan Ceppa

1 lb Asparagus; cleaned

2 ts Red wine vinegar

2 tb Olive oil

2 tb Chives; minced

4 tb Blue cheese; crumbled

White pepper; freshly ground Snap ends off asparagus spears. Fill medium skillet with 1-inch water and bring to a boil. Add asparagus in single layer and cook 8 to 10 minutes or until tender. Drain well and arrange on a serving plate. Stir together vinegar and oil in sm bowl. Add blue cheese and chives and mix well. Pour over hot asparagus. Season to taste with plenty of white pepper. Set aside until tepid, then serve. Hint on cleaning asparagus: Hold the bottom end of the stem in one hand and gently bend the stalk with the other. The stalk will break where it is tender, thus giving you a piece of asparagus that is entirely edible. With a little practice you will know exactly where to break the vegetable. Save the broken-off ends for soups. Slice and add to soup stock, then drain and discard the coarse stalks before serving. By Jeff Smith The Frugal Gourmet From the 10/02/1991 issue - The Springfield Union-News Recipe posted by: Dan Ceppa

1 cn Asparagus, pieces or spears

4 American cheese slices

8 Bread slices, thin

4 Eggs

4 c Milk

1/2 t Salt

1/2 t Dry mustard

1/2 t Pepper

Place 4 slices of bread, with crusts removed, into greased 8" X 8" X 2" pan. Put slice of cheese on each piece of bread, then place asparagus evenly on top of cheese. Top each with another slice of bread. Mix egg, milk, salt, pepper, and mustard and pour over bread. Let refrigerate overnight. Sprinkle top with additional grated cheese and bake at 350 degrees for 45-50 minutes or until custard is set (knife comes out

clean when inserted). As a variation, use ham slices instead of asparagus and top with corn flakes and 4T melted butter. Mrs. Harold T. Cook

2 tb Extra-virgin olive oil

2 Cloves garlic, minced

2 lb Asparagus, trimmed, peeled

-and cut (1 inch pieces) Salt and pepper 1 qt Chicken broth

4 Eggs

1/2 c Freshly grated Parmesan or

-pecorino cheese 6 sl Italian bread, toasted

Heat the oil and garlic in a soup pot until the garlic is golden. Add the asparagus and cook until they begin to color. Season with salt and pepper. Add the broth and bring to a boil; reduce the heat and simmer for 15 minutes, or until the asparagus is tender. Beat the eggs and cheese together. When the asparagus is tender, reduce the heat so the soup is no longer simmering. Very slowly ladle some of the hot soup into the beaten eggs, stirring continuously. After adding about 2 cups of the hot soup to the eggs, reverse the process and gradually stir the eggs mixture into the soup pot. The soup must not boil or the eggs will scramble. Heat until thickened. Put one slice of toasted bread into each soup dish. Ladle the hot soup on top and pass additional grated cheese. Serves 6. NOTE: To trim asparagus, hold the tip in one hand and the base of the stalk in the other. Bend gently. The asparagus will snap, leaving the tender part with the tip. [ "We Called It Macaroni"; Nancy Verde Barr; Knopf; ISBN 0-394-55798-0 ] Posted by Fred Peters.

1 lb Shrimp shelled and cleaned

1 1/2 lb Cleaned asparagus

1 Thin lemon slice

1/4 c Sliced green onion

2 tb Minced parsley

1 md Diced tomato

Lettuce leaves 1 oz Grated Monterey jack cheese

----------------------------------DRESSING---------------------------------- 1/2 c Salad oil

4 tb Vinegar

1/4 ts Salt

Dash cayenne 1/8 ts Pepper

1 tb Parsley

1 tb Basil

1 tb Oregano

1 tb Chervil

Cook shrimp; drain and set aside. Cook asparagus until crisp- tender; drain well. Place shrimp, asparagus and lemon slice in mixing bowl. Pour herb dressing over all, cover and chill well, stirring once or twice. Combine onion, parsley and tomato. To serve, drain shrimp asparagus mixture and arrange on plate with lettuce and cheese. Serve with tomato mixture. DRESSING: Combine oil, vinegar, salt, cayenne, pepper, parsley, basil, chervil and oregano.