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Recipe

Marinated Asparagus Salad

1 bunch asparagus, trimmed and cooked, or 1 1/2 (15-ounce) cans whole green asparagus spears
1/2 teaspoon dried tarragon leaves
Black pepper
1/2 teaspoon garlic salt
1 (0.7-ounce) package Italian salad dressing mix, prepared according to package directions
1/4 cup tarragon vinegar
Lettuce leaves
Mayonnaise

Drain the asparagus and layer it in a shallow glass dish. Sprinkle each layer with some crumbled tarragon, pepper, to taste, and garlic salt. Pour the salad dressing and vinegar over the asparagus, cover, and refrigerate overnight. Serve chilled asparagus on lettuce leaves, topped with a dollop of mayonnaise flavored with a little of the dressing.

Grilled California Asparagus and Lamb with Mustard Aioli

Mustard Aioli
1/2-cup mayonnaise, homemade or purchased
1/2 tablespoon Dijon mustard
1teaspoon fresh lemon juice
3 large cloves garlic, chopped finely

Asparagus and Lamb
1-1/2 lbs. lamb sirloin, cut into 1-1/2-inch cubes
1-1/2 lbs. jumbo California asparagus, cut into 1-1/2-inch lengths
olive oil, as needed
salt, as needed
freshly ground black pepper, as needed

Combine mayonnaise, mustard, lemon juice, and garlic; reserve. Thread lamb and asparagus onto skewers. Brush lightly with oil, then salt. Grill, turning occasionally, until lamb is just firm to the touch, about 10 minutes. Season with black pepper; serve with aioli. Makes 6 servings.

Asparagus Frittata With Red Bell Peppers

1 pound asparagus, trimmed and blanched
salt, as needed
1 red bell pepper, julienned
1/2 cup onion, chopped
2 tablespoons olive oil
2 tablespoons Italian parsley, chopped
1/4 teaspoon salt
1-4 teaspoon freshly ground pepper
8 eggs, beaten
4 ounces feta cheese, crumbled (about 1 cup)
1-1/2 tablespoon butter, softened
lemon wedges and sprigs of Italian parsley for garnish

Reserve 6 asparagus spears. Cut remaining asparagus at an angle into 1-inch pieces and reserve. Sauté bell pepper in 2 tablespoons olive oil until soft, but not browned, about 7 minutes. Stir in onion and reserved asparagus pieces; sauté for 1 minute. With a slotted spoon remove vegetables to drain on paper toweling and reserve. Whisk chopped parsley, salt and pepper into beaten eggs. Stir in cheese and reserved sautéd vegetables. Coat the inside of a heavy, nonstick 12-inch frying pan (with a cover) with softened butter. Pour egg mixture into pan. Bake in a preheated 350 degree oven, covered, until eggs are just firm, about 35 minutes. Remove cover; bake until top is lightly browned, about 10 minutes. Loosen the frittata, then cover the pan with a large, warmed serving platter. Flip frying pan over onto platter. Cut frittata into six wedges; garnish each with one reserved asparagus spear. Divide wedges among six serving plates, then put a lemon wedge and a sprig of parsley on each plate. Serves 6.

Baked Asparagus With Goat Cheese and Bread Crumbs

1-1/2 pounds jumbo or extra-large asparagus, trimmed
2-1/4 tablespoons butter, melted, divided
salt
2 ounces fresh white goat cheese, crumbled into bits (about 1/2 cup)
1/2 cup fresh, white bread crumbs

Coat asparagus spears with 1-1/2 tablespoons melted butter, then salt lightly. Arrange in an oven-to-table shallow baking dish large enough to hold the asparagus in one layer. Evenly distribute cheese bits over asparagus, sprinkle with bread crumbs. Drizzle remaining 1 tablespoon melted butter over bread crumbs. Bake at 400 degrees F. until asparagus is tender-crisp and the bread crumbs are lightly browned, about 10 minutes.

Fruit Bars

1 cup whole wheat flour
1/2 teaspoon baking powder
1/2 cup butter, at room temperature
1 cup packed light brown sugar
1 large egg or equivalent amount of egg substitute
1 cup dried apricots, diced
3/4 cup pitted prunes, diced
1 cup raisins
1/4 cup chopped walnuts or almonds

Heat oven to 350 degrees F. Lightly grease a 13 x 9-inch baking pan. Line with foil and then grease again. Mix flour and baking powder. In a separate bowl, beat butter and sugar with electric mixer until fluffy. Beat in egg and stir in flour mixture until blended.

Mix in apricots, prunes, raisins and nuts. Spread mixture into prepared pan. Bake for 25 minutes or until the top is lightly brown and edges begin to pull away from sides of pan. Cool on rack and then cut into bars. Store in airtight container for up to 2 weeks.

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