ntil evenly brown. Drain, crumble and set aside.
Meanwhile, bring
Combine fennel seeds and garlic in small bowl. Press
Rinse and cut the bottoms off of the Asparagus, then Blanch in boiling
Cook pasta in boiling salted water for 8 mins, or until al dente. Drain.
Meanwhile, heat olive oil in a large frying pan over medium-high heat. Cook asparagus and garlic, stirring, for about 2 mins, or until asparagus is just tender. Add peas and artichokes. Cook for 2 mins.
Add drained spaghetti to asparagus mixture and stir until heated through. Serve pasta topped with ricotta.
asta according to directions, drain and put pack into the warm
Melt margarine and place in rectangular casserole dish.
Put crushed Ritz crackers on top of margarine.
Drain asparagus and place in casserole dish.
Drain artichoke hearts and cut in half and place in between asparagus spears.
Slice hard-boiled eggs over asparagus and artichoke hearts.
Place sliced Swiss cheese on top.
Mix cream of mushroom soup with 1/2 can of water and pour on top of Swiss cheese.
Bake at 350\u00b0 for 25 minutes or until heated through.
Serves 6.
Cut asparagus in half lengthwise.
Place asparagus, artichokes and mushrooms into layers in a 1 1/2-quart casserole.
Melt butter and blend in flour.
Slowly add milk and artichoke juice, stirring to make a thick cream sauce.
Add salt, pepper and half of grated cheese to the sauce.
Pour over the vegetables.
Top with remaining cheese.
Bake, uncovered, at 350\u00b0 for 25 minutes. Serves 6.
Steam asparagus in batches vegetable steamer for
otatoes into a large pot and cover with salted water. Bring
rabbing each end of your asparagus and bending it until it breaks
il, soy sauce, vinegar, garlic and ginger.
Cook the rotini
ace the asparagus and 1 quart of water in a saucepan and bring to
re salt and black pepper.
SALAD.
Cut the asparagus crosswise
ute the diced onion, celery and carrot in 2 Tablespoons of
b>asparagus and peas and cook for 1 min, or until asparagus is bright green and
er medium heat, saute garlic and onion in butter/olive oil
quarts). Add rice and boil for 30-40 minutes
Meanwhile, cook the green and white asparagus in a separate pots of
5 mins, until tender. Drain and halve lengthwise. Heat remaining butter