Asparagus recipes

1/2 cup chopped green onions

4 cloves garlic, minced

1/3 cup olive oil

1/2 cup olive wedges

1 cup diced fresh or canned tomatoes, drained well

2 cups cooked asparagus cut into 1-inch pieces

1 Tbsp. each Italian seasoning and slat

1 tsp. pepper

1/2 cup marsala wine

1-1/2 cup chicken stock

Cornstarch wash (equal amounts cornstarch and water}

16 oz. flulsilli pasta, cooked and drained

Grated Romano cheese

Over high heat, sauté the mushrooms, green onions, and garlic in the oil until tender. Add the olives and tomatoes. Heat thoroughly. Add asparagus and dry spices, stirring constantly. Add marsala wine to deglaze, then add chicken stock. Add cornstarch wash to thicken to desired consistency. Pour over pasta, mix, sprinkle with cheese, and serve hot.

12 tortillas

1/2 cup oil

1/2 cup each butter and flour

3-4 cups chicken broth

1 cup sour cream

1/2 cup green taco sauce

3 cups grated Jack cheese

3 cups cooked and shredded chicken

1/2 cup chopped onions

Parmesan cheese

Cook each tortilla in a large oiled skillet to soften. Set aside to cool and drain.

In sauce pan, melt butter. Blend in flour and add chicken broth. Cook until thick and bubbly stirring constantly. Add sour cream and taco sauce. Heat thoroughly.

Mix together 2 cups jack cheese, chicken, onion, and asparagus. Divide mixture evenly among tortillas; top each with 3 tablespoons sauce and roll. Place seam-side down in 9 x 13-inch dish. Sprinkle with remaining jack cheese, then cover with a layer of Parmesan cheese and the remaining sauce. Bake at 425 F for 25 minutes.

Roasted  Asparagus

1 Tbsp. extra virgin olive oil

1/2 tsp. salt

1/8 tsp. pepper

8 lemon wedges for garnish

Preheat oven to 425 F.

Put asparagus in 10 x 15-ionch jelly-roll pan.

Drizzle asparagus with oil and sprinkle with salt and pepper. Turn until evenly coated., then arrange in a single layer.

Roast 10-15 minutes until tender and tips begin to brown. Serve immediately garnished with lemon wedges.

1 cup shredded Swiss cheese

1 9-inch baked pie shell

1/2 lb. Italian sausage, casings removed, cut into 1/2-inch pieces

1/2 lb. asparagus trimmed to 5 inches, then sliced diagonally

1/4 cup finely chopped onion

4 eggs, slightly beaten

1-1/2 cups milk or light cream

2 Tbsp. fresh minced parsley

1/4 tsp. salt

Preheat oven to 325 F.

Sprinkle 1/2 cup cheese in bottom of pie shell.

Brown sausage in skillet; drain and discard fat. Remove sausage from pan and set aside.

Sauté asparagus in skillet over low to medium heat until tender. Add onion and sauté 2 minutes longer. Return sausage to skillet. Stir while cooking for 2 minutes more. Spoon into pie shell.

Combine eggs, milk, parsley, and salt. Pour into shell. Sprinkle with remaining 1/2 cup cheese. Bake for 45-50 minutes.

1 green bell pepper, minced

1 13 oz. can pre-sliced, peeled tomatoes

4 Roma tomatoes, minced

1 Tbsp. Tabasco sauce\Salt to taste

Chopped green onions to taste

1 cup minced fresh asparagus

Refrigerate at least 1 hour, then season to taste.

Serve with chips.