---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Impossible Ham & Asparagus
 Categories: Meats, Pies
      Yield: 6 servings
 
      2 c  Smoked ham, fully cooked, cu
  1 1/2 c  Swiss cheese,shredded
      1 pk Asparagus,frozen, cut up, th
      2    Onions, green, sliced
  1 1/2 c  Milk
      3    Eggs
    3/4 c  Bisquick
    1/4 ts Salt
    1/8 ts Pepper
 
  Heat oven to 400.  Grease pie plate.  Sprinkle ham, 1 c. cheese, the
  asparagus and onions in plate.  Beat milk, eggs, baking mix, salt and
  pepper til smooth, 15 sec. in blender at high speed. Pour into plate. Bake
  til knife inserted in center comes out clean.  40-45 min. sprinkle with 1/2
  c. cheese.  Cool 5 min. 6-8 servings.
  
  Note: 1 lb of fresh asparagus can be used.(about 2 cups cut up)
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Green Pasta Salad
 Categories: Pasta, Salads, Vegetables, Italian
      Yield: 6 servings
 
    1/2 lb Spinach spaghetti
    1/2 c  Mayonnaise
      1    Clove garlic, minced
      2 tb Rice wine vinegar
      1 ts Curry powder
      5    Asparagus spears
      2    Med-size zucchini
    1/4 lb Snow peas
    1/4 lb Mushrooms, sliced 1/4" thick
      1 pt Cherry tomatoes, halved
    1/4 c  Minced parsley
    1/4 c  Minced basil
 
  1. Break the spaghetti strands into thirds.  Cook the spaghetti in a large
  quantity of boiling water until tender (about 8 min).  Drain and set aside.
  2. Whisk together in a small bowl the mayonnaise, garlic, vinegar, and
  curry powder.  Add this to the cooked spaghetti and gently mix. 3. Scrape
  the asparagur and cut each spear on the diagonal into 1" pieces. Steam
  these pieces into a small amount of boiling water 5 min.  Drain and stir
  into the spaghetti. 4. Cut the zucchini in half lengthwise. Slice each half
  crosswise into 1/4" pieces. Stir these into the spaghetti. 5. Cut the snow
  peas on the diagonal into 3/4" slices.  Stir these into the spaghetti. 6.
  Stir in the mushrooms and tomatoes. 7. Combine the parsley and basil.
  Shower the salad with the combined herbs but do not toss. 8. Salad can be
  served now or covered and refrigerated.  If chilled, let it return nearly
  to room temperature for best flavor.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Pasta with Smoked Salmon
 Categories: Salmon, Fish
      Yield: 4 servings
 
--------------------------------INGREDIENTS--------------------------------
  1 1/2 c  Heavy cream
      6 oz Smoked salmon
    3/4 lb Dry fettuccine
           Salt and pepper
      1 lb Asparagus
      1 ea Lemon
      2 tb Butter
 
  In a small saucepan, bring the cream to a boil and let simmer to reduce to
  1 cup.  Break off the ends of the asparagus, cut the spears into pieces and
  cook in boiling salted water for about 7 minutes or until tender. Drain.
  Cut the salmon into strips.  Grate 1 tsp zest and squeeze 1 tsp juice from
  the lemon.  Cook the pasta in boiling water about 12 minutes or till just
  done.  Return to the hot pot and toss with the reduced cream, asparagus,
  smoked salmon, lemon zest and juice, butter.
  
  Salt to taste and plenty of fresh ground black pepper.  Serve immediately.
  Makes 4 servings.  If using ricotta cheese and milk instead of the cream,
  do not reduce it but mix only the amount the recipe calls for and heat.
  Puree the ricotta in a blender and thin with a little milk.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Stuffed Flank Steak
 Categories: Mbeef, Beef, Microwave
      Yield: 6 servings
 
----------------------------SOURCE: MAINBEEF.ZIP----------------------------
      1 ea - 10 oz pkg frozen
           -asparagus spears
      1 ea - Tbsp steak sauce
      1 ea - Tbsp water
  1 1/2 ea - lb flank steak, pounded
           -to 1/4" thickness
    1/4 ea - tsp pepper
 
  Microwave asparagus package on high 3 to 5 minutes or until it flexes
  easily. Drain. Combine steak sauce and water. Brush steak with half of
  mixture. Place asparagus on steak. Sprinkle with pepper. Roll steak jelly-
  roll style. Place in a 8 x 8 baking dish. Brush with remaining sauce
  mixture. Cover with wax paper. Microwave on high 5 minutes. Rotating dish
  midway through cooking, microwave on 50% (medium) 15 to 20 minutes or until
  internal temperature is 150 degrees. Makes 6 servings.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Spinach Salad
 Categories: Salads
      Yield: 4 servings
 
-----------------------------------SALAD-----------------------------------
      2    Bunches spinach, washed,
           Drained, stems removed
      1    Onion, thinly sliced
      2    Eggs, hard cooked, chopped
      2    Tomatoes, cut into wedges
      4    Strips bacon, crumbled
      1 cn Asparagus spears

----------------------------------DRESSING----------------------------------
    1/2 c  Sugar
      1 c  Safflower oil
      1 ts Mustard
      1 ts Salt
    1/2 c  Vinegar
      1 ts Whole celery seeds
      1 tb Grated onion
 
  Prepare dressing first: blend together sugar, oil, mustard and salt.  Add
  vinegar, celery seeds and grated onion; shake or beat well.  Chill.
  
  Mix together all salad ingredients, except asparagus spears.  Pour chilled
  dressing over all and toss until well coated.  Arrange asparagus spears on
  top.  Chill well before serving.  It is best the next day.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Asparagus Soup
 Categories: Soups
      Yield: 4 servings
 
      2 lb Asparagus, diagonally
           Sliced into 1" pieces
      3    Leeks, sliced
      4    Green onion, sliced thinly
      1    Red potato, chopped small
      3 tb Butter
      4 c  Water
      1    Vegetable, beef or chicken
           Bouillion cube
      1 c  Cream
      2 tb Tarragon
      2 tb Basil
      1    Clove garlic, pressed
      1 tb Soy sauce
 
  Saute vegetables in butter for 5 minutes.  Add water and bouillon cube;
  Simmer 5 minutes.  Add remaining ingredients and simmer 10 minutes more.
  Serve.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Assorted Vegetables in a Clear Sauce
 Categories: Chinese, Side dish, Shellfish
      Yield: 4 servings
 
      2 md Turnips
      2 sm Carrots
      4    Green onions
      3    Fresh asparagus spears
    1/2 c  Button mushrooms
    1/2 c  Peeled straw mushrooms
      8    Baby sweet corn
      8    Water chestnuts
    1/2 ts Fresh ginger root
      1 tb Tientsin preserved
           Vegetable
      2 tb Peanut oil
      2 c  Chicken stock
      1 ts Salt
      1 pn Sugar
           Cornstarch paste
      1 tb Chicken fat
    1/2 c  Crab meat or shelled
           Shrimp (opt)
 
  Preparation:  Peel turnips & carrots. Use melon scoop to cut turnips into
  large balls.  Slice carrots 1/2" thick; then with paring knife, cut 4
  evenly spaced notches into rim of each slice (don't cut into center core).
  Carrots should look like little flowers. Parboil turnip & carrots in stock
  until barely tender. Remove from stock & plunge pieces into cold water;
  drain. Cut onions, asparagus & baby corn into 1 1/2" pieces. Mince together
  fresh ginger root & Tientsin preserved vegetable. Insmall pot or beaker on
  medium heat, render pieces of chicken fat.
  
  Stir-frying:  Add peanut oil to hot wok.   When it begins to smoke, briskly
  fry crab meat or shrimp for 1 minute.  Add asparagus, baby corn, mushrooms
  & water chestnuts, stir-frying until they are hot. Add ginger mixture, then
  onions.  Stir-fry another 30 seconds.  Add 1/2 stock, salt & sugar; bring
  to boil. Add turnips & carrots. Cover & reduce heat; simmer for 5 minutes.
  Uncover, push ingredients out of liquid, & dribble in cornstarch paste to
  thicken slightly.  Stir liquid to prevent lumping while it thickens to a
  thick soup.  Recombine, then mix in chicken oil.  Remove to serving
  platter.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Asparagus Salad with Pickled Ginger
 Categories: Chinese, Salads
      Yield: 4 servings
 
     12    Medium-size asparagus
      4    Pieces pickled red ginger

----------------------------------DRESSING----------------------------------
      1 tb Thin soy sauce
    1/4 ts Ginger juice
      1 pn Sugar
      1 tb Sesame oil
 
  Wash asparagus spears.  Use sharp paring knife to peel off tough white skin
  on lower stem and cut off the very end.  When steamer is hot, steam spears
  until barely cooked.  They are overcooked when the color is olive.  Remove
  from steamer, drain any water, and cool to room temperature.  Meanwhile,
  mix dressing ingredients in small bowl. Slice pickled red ginger into thin
  slivers.  About ten minutes before serving, slice spears on the bias into
  2" segments. Place on serving dish, intermingled with pickled ginger. Pour
  dressing over asparagus, and let it permeate the salad.  Serve at room
  temperature.  This salad can also be served while asparagus is still warm,
  or it can be chilled.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Stir-Fried Hamsteak and Asparagus
 Categories: Oriental, Stir-fry, Ham
      Yield: 1 servings
 
      1 tb Diet margarine
      1 lb Fat-trimmed hamsteak
    3/4 c  Unsalted, fat-skimmed beef
           -broth or water
      1 lb Fresh asparagus, diagonally
           -sliced into 1-inch pieces
      1 ea Clove minced garlic
      1 ts Ground ginger
      1 tb Cornstarch
      1 tb Sherry or white wine
      1 ts Light soy sauce
 
  Melt margarine in large non-stick skillet. Add hamsteak; brown on both
  sides over moderate heat. Transfer to cutting board. Combine broth,
  asparagus, garlic and ginger in skillet. Simmer uncovered, just until
  asparagus is tender-crunchy, 3-5 minutes depending on thickness. Meanwhile,
  slice hamsteak very thinly. Blend cornstarch with wine and soy to make a
  paste; stir into skillet, until sauce simmers and thickens. Stir in ham
  slices and heat through.
  
  From: Kountry Cook #1 @1912232 VirtualNET Re: Sweet & Sour Short Ribs
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Assorted Vegetables in Clear Sauce
 Categories: Oriental, Seafood, Crab, Shrimp, Vegetables
      Yield: 1 servings
 
      2 md Turnips
      2 sm Carrots
      4 ea Green onions
      3 ea Fresh asparagus spears
    1/2 c  Button mushrooms
      8 ea Baby sweet corn
      8 ea Water chestnuts
    1/2 ts Fresh ginger root
      1 tb Tientsin vegetable
      2 tb Peanut oil
      2 c  Chicken stock
      1 ts Salt
      1 pn Salt
           Cornstarch paste
      1 tb Chicken fat
    1/2 c  Crab meat or shell shrimp
 
  PREPARATION: Peal turnips & carrots. Use melon scoop to cut turnips into
  large balls. Slice carrots 1/2" thick; then with paring knife, cut 4 evenly
  spaced notches into rim of each slice (don't cut into core). Carrots should
  look like little flowers. Parboil turnip & carrots in stock until barely
  tender. Remove from stock & plunge pieces into cold water; drain. Cut
  onions, asparagus & baby corn into 1 1/2" pieces. Mince together fresh
  ginger root & Tientsin preserved vegetable. In small pot or beaker on
  medium heat, render pieces of chicken fat. STIR FRYING: Add peanut oil to
  hot wok. When it begins to smoke, briskly fry crab meat or shrimp for 1
  minute. Add asparagus, baby corn, mushrooms & water chestnuts, stir-frying
  until they are hot. Add ginger mixture, then onions. Stir-fry another 30
  seconds. Add 1/ 2 stock, salt & sugar; bring to boil. Add turnips &
  carrots. Cover & reduce heat; simmer for 5 minutes. Uncover, push
  ingredients out of liquid, & dribble in cornstarch paste to thicken
  slightly. Stir liquid to prevent lumping while it thickens to a thick soup.
  Recombine, then mix in chicken oil. Remove to serving platter.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Stir-Fried Asparagus
 Categories: Oriental, Vegetables
      Yield: 1 servings
 
      1 lb Asparagus
      2 tb Sesame seeds, toasted
      1 tb Cooking oil
      1 tb Soy sauce, to taste
 
  Remove and discard the tough ends of the asparagus. Rinse in cold water and
  cut spears into 2-inch pieces, on the bias, to increase the cooking
  surface. Heat the sesame seed in a dry wok or fry pan (not cast iron) until
  golden. Remove and set aside for garnish. In the same pan, heat the oil and
  cook the asparagus over high heat, stirring frequently, until bright green
  and tender-crisp. Add soy sauce to taste and mix well. Transfer to serving
  bowl and garnish with sesame seeds.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: TEMPURA
 Categories: Oriental, Appetizers, Seafood, Vegetables
      Yield: 5 servings
 
      1 lb Shrimp;prepared w/tails
      1 c  Asparagus; 1" pieces
      1 c  Carrots; 1/4" slices
      1 c  Celery; 1/4" slices
      1 c  Cauliflower; flowerettes
      1 c  Zucchini; 1/2x2" sticks
      1 c  Green beans; 2" pieces
      1 c  Green Onions; 2" pieces
      1    Bell pepper; cut into rings
      1    Onion; medium, cut into ring
      1    Parsley; bunch
      1 c  Snow Peas
      1    Sweet potato; 1/8" slices
           Vegetable oil
      1    TEMPURA BATTER RECIPE
      1    TEMPURA SAUCE RECIPE
 
       Make several crosswise slits on the underside of shrimp to prevent
  curling.  Parboil green beans.  Pat shrimp and vegetables dry; arrange on
  platter; cover and refridgerate until serving time. Prepare batter and
  sauce recipes.  Do not make batter recipe too far ahead of time.
       Heat oil in a wok to 360 degrees.  Dep shrimp and vegetables into
  batter with tongs; allow excess batter to drip into bowl. Fry a few pieces
  at a time until golden brown, turning once (cooking time approximately 2-3
  minutes).     This is best prepared close to or at the table. It is great
  fun to have a "tempura party" with guests cooking their own. Serve with
  sauce and rice. (you may need more batter mix depending on the amounts of
  seafood and vegetables you prepare).  Does not keep well once cooked. From:
  Kountry Cook #1 @1912232 VirtualNET Re: Tempura Batter
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Asparagus (Generic)
 Categories: Vegetables, Low-cal
      Yield: 1 servings
 
           *INGREDIENTS*
      1 ea Asparagus
 
  Asparagus is low-calorie and spiked with vitamins A &b C. Allow about 1 1/2
  lbs for 4 servings. To Prepare: Break off tough ends as far down as stalks
  snap easily. For spears, tie with string. Or, cut each stalk into 1 inch
  pieces. Cooking Spears: In deep, narrow pan or asparagus pot, heat 1"
  salted water to boiling. Place asparagus upright in pot. Heat to boiling,
  reduce heat. Boil uncovered for 5 minutes. Cover and boil 2-3 minutes
  longer. Drain. Cooking pieces: Cook lower stalk pieces uncovered in 1"
  boiling water for 6 minutes. Add tips, cover, and cook until tender, about
  1-2 minutes. Drain. Steaming: Place steamer or basket in 1/2" water (water
  should not touch basket). Place asparagus in basket. Cover tightly and heat
  to boiling. Reduce heat and steam until tender, about 6 minutes. Microwave:
  Cover and nuke asparagus spears or 1" pieces and 1/4 c water in 2 qt
  casserole on high 4 minutes. Turn asparagus over. Cover and nuke until
  tender crisp, about 3 minutes longer. Let stand 1 minute and drain.
  
  *** Recipe Via Compu-Chef (tm) ***
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Asparagus Casserole
 Categories: Vegetables, Low-cal
      Yield: 4 servings
 
           *INGREDIENTS*
      2 c  Asparagus, fresh, 2" lengths
      1 c  Cream of mushroom soup
      4 oz Mushrooms, sliced
      2 c  Cheddar cheese, grated
      1 c  French fried onion ring, 3oz
 
  Butter a casserole dish. Put a layer of asparagus on bottom then add soup.
  Next add mushrooms and half the cheese. Add second layer of asparagus and
  end with a layer of cheese. Bake at 350 degrees for 30 minutes or until
  bubbly. Sprinkle onion rings on top and return to oven for 5 minutes more.
  
  *** Recipe Via Compu-Chef (tm) ***
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Asparagus Strata
 Categories: Vegetables, Londontowne
      Yield: 4 servings
 
           *INGREDIENTS*
      1 c  Asparagus, pieces or spears
      4 ea American cheese slices
      8 ea Bread slices, thin
      4 ea Eggs
      4 c  Milk
    1/2 ts Salt
    1/2 ts Dry mustard
    1/2 ts 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 4 T melted butter. Mrs. Harold T. Cook
  
  *** Recipe Via Compu-Chef (tm) ***
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Asparagus With Toasted Pine Nuts & Lemon Vinaigret
 Categories: Vegetables, Low-cal
      Yield: 4 servings
 
           *INGREDIENTS*
      1 lb Asparagus, fresh spears
      3 tb Pine nuts
    1/4 c  Olive oil
      1 tb Lemon juice, fresh
      1 ea Clove garlic, crushed
    1/2 ts Salt
    1/2 ts Basil, dried whole
    1/2 ts Oregano, dried whole
      1 ea Pepper, freshly ground
 
  Snap off tough ends of asparagus. Remove scales from stalks with knife or
  vegetable peeler, if desired. Place spears in a steaming rack over boiling
  water; cover and steam 4-5 minutes or until spears are crisp-tender.
  Transfer to a serving platter. Sautee pine nuts in a small skillet over
  medium heat 2-3 minutes, until browned. Set aside. Combine olive oil and
  remaining ingredients in a medium saucepan; stir with a wire whisk to
  blend. Cook over medium heat 2-3 minutes or until thoroughly heated,
  stirring constantly. Pour over asparagus. Sprinkle with pine nuts. Let
  stand to room temperature before serving.
  
  *** Recipe Via Compu-Chef (tm) ***
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Asparagus Won Tons
 Categories: Vegetables, Low-cal
      Yield: 4 servings
 
           *INGREDIENTS*
      1 ea Oil for deep frying
      1 ea Envelope veg soup mix
      1 c  Asparagus, finely chopped
    1/4 c  Water chestnut, finely chopd
     20 ea Won Ton wrappers (3" sq)
      1 ea Soy sauce, (optional)
 
  in uncovered electric skillet, heat 3/4 inch of oil to 360 degrees.
  Meanwhile, in medium bowl combine 1 envelope Instant Spring Vegetable Soup
  Mix, asparagus, and water chestnuts. Place 2 teaspoons of the mixture on
  the center of each Won Ton wrapper. Moisten corners with water, fold
  wrappers in half to form a triangle, and press edges to seal. Form Won Ton
  by bringing together two opposite points and overlapping; moisten
  overlapping points and press to seal well. Fry in hot oil until golden
  brown; drain. Serve, if desired, with soy sauce.
  
  *** Recipe Via Compu-Chef (tm) ***
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Tarragon Chicken Salad with Asparagus
 Categories: Chicken, Salad, Asparagus. 
      Yield: 4 servings
 
      2 c  Mayonnaise or creamy salad
           -dressing
    2/3 c  Minced fresh tarragon
    1/4 c  Fresh lemon juice, divided
      4    Skinless, boneless chicken
           -breast halves
           (1 1/2 pounds)
      1 tb Vegetable oil
      2 ts Coarse ground black pepper
      1 lb Fresh asparagus, trimmed
    1/2 lb Fresh spinach leaves,
           -trimmed
      1 lg Ripe pear
 
  In a small bowl, whsk together mayonnaise, tarragon, and 3 tablespoons of
  the lemon juice. Rub chicken breasts with the oil; sprinkle with pepper.
  Place chicken on grill about 6 inches from medium coals. Grill, turning
  once, for 6 to 7 minutes or until tender.  (Note: Chicken can also be
  poached, broiled, or pan sauteed, if you wush.) Cut into 1-inch chunks;
  place in bowl.  Add 1 cup of the tarragon dressing; mix lightly to coat.
  Chill salad and remaining dressing. In a large skillet, cook asparagus,
  uncovered, with enough boiling water to cover, 7 minutes or just until
  tender.  Plunge spears into cold water to stop cooking; drain well and
  chill. Line a large serving platter with spinach leaves. Mound the chicken
  salad in the center.  Arrange asparagus, dividing evenly on platter. OR:
  Arrange ingredients evenly on 4 large dinner plates. Slice pear thinly and
  brush with remaining 1 tablespoon of the lemon juice. Arrange slices,
  slightly overlapping, attractively on platter or plates. Place remaining
  tarragon dressing in a small bowl (thin with a little milk if necessary)
  and pass at table.
  
  Makes 4 servings.
  
  [  1001 HOME IDEAS MAGAZINE; April 1990 ]
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Asparagus-Ham Roll-Ups
 Categories: Mpork, Sandwiches, Appetizers/
      Yield: 6 servings
 
      1 lb Asparagus
    1/4 c  Mayonnaise
      1 ts Bottled steak sauce
      1 ts Instant minced onions
      4 sl Cooked ham
      4 sl Processed cheese
      4    Frankfurter buns
 
  Cook asparagus. Drain and chill. Combine mayonnaise, steak sauce and onion.
  Arrange cheese on ham slices. Spread with mayonnaise mixture. Top with a
  few spears of asparagus. Roll up like a jelly roll. Place in frankfurter
  buns. Wrap in foil. Bake @ 375 degrees for 10 to 15 minutes until warm.
  Serve. Source: MAINPORK.ZIP
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Asparagus and Crabmeat Salad
 Categories: Asparagus, Crabmeat, Appetizer
      Yield: 4 servings
 
           *INGREDIENTS*
      1 c  Mayonnaise
      1 tb Lemon juice - fresh
  1 1/2 ts Tomato paste
  1 1/2 ts Shallot - minced
    1/2 ts Dijon mustard
    1/4 ts Pepper
      1 lb Asparagus - trimmed
      8 oz Crabmeat - cooked
      4    Lar Boston lettuce leaves -
           -or butter lettuce leaves
 
  Whisk mayonnaise, lemon juice, tomato paste, shallot, Dijon mustard and
  pepper in medium bowl. Cover and refrigerate until ready to use. (Can be
  prepared 3 days ahead.)     Cook asparagus in large pot of boiling salted
  water until crisp-tender, about 4 minutes. Transfer to bowl of ice water
  and cool.  Drain and pat dry.  mix crabmeat into mayonnaise. Season to
  taste with salt.  Arrange 1 lettuce leaf on each plate. Top with asparagus.
  Spoon crabmeat mayonnaise over and serve. Bon Appetit, April, 1991.
  
  *** Recipe Via Compu-Chef (tm) ***
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Asparagus Under Wraps
 Categories: Asparagus, Appetizer, Prosciutto
      Yield: 30 servings
 
           *INGREDIENTS*
      2 c  Garlicd - unpeeled
      1 tb Olive oil
  2 1/2 oz Goat cheese - fresh, mild
           -(such as Montrachet)
    1/4 ts Pepper
     30    Spe asparagus - trimmed
     15    Sli prosciutto - sliced
           -paper thin
 
  Preheat oven to 400F.  Place garlic cloves in small baking dish. Drizzle
  olive oil over garlic; toss to coat.  Bake until garlic is very soft,
  basting occasionally with oil, about 15 minutes.  Pour oil off garlic into
  small bowl.  Cool garlic and peel.  Add garlic, goat cheese and pepper to
  oil and mash together.     Cook asparagus in large pot of boiling water
  until crisp-tender, about 5 minutes. Transfer to bowl of ice water and
  cool.  Drain and pat dry.  Arrange prosciutto slices on work surface. Cut
  each in half crosswise. Spread 1 side of each prosciutto slice with cheese
  mixture.  Place 1 asparagus spear at 1 short end of each slice. Roll up
  tightly. Transfer to cookie sheet. (Can be prepared 1 day ahead. Cover
  tightly and refrigerate. Preheat oven to 400F. Bake asparagus until heated
  through, about 5 minutes.  Transfer to platter and serve. Bon Appetit,
  April, 1991.
  
  *** Recipe Via Compu-Chef (tm) ***
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Asparagus-Stuffed Flounder
 Categories: Fish, Main, Dish, Vegetable
      Yield: 6 servings
 
           *INGREDIENTS*
    1/2 c  Onion, chopped
      3 ts Butter or margarine, divided
      6    Flounder or sole fillets (4
           -to 6 oz each)
     18    Asparagus spears
      2 ts Flour
      1 c  Milk, skim or low-fat
    1/2 c  Sharp Cheddar cheese,
           -shredded
           Salt to taste, if desired
    1/8 ts Freshly ground black pepper
           Cayenne
           Nutmeg
 
  Steam the asparagus until tender-crisp, about 5 minutes.  Saute the onion
  until tender in 1 teaspoon of the butter in a non-stick skillet. Sprinkle
  the onion evenly over the fillets.     Lay 3 asparagus spears crosswise on
  each fillet and roll the fillet around them. Secure with skewers or
  toothpicks and arrange them in a single layer in a greased shallow baking
  dish.     Melt the remaining 2 teaspoons of butter in a small saucepan.
  Stir in the flour and cook the roux, stirring, for a minute. Gradually add
  the milk and continue cooking the sauce, stirring, until it begins to
  thicken.  Stir in the cheese, salt, black pepper, and a dash or two of
  cayenne.  Pour the sauce over the fish rolls and sprinkle them with a
  little nutmeg. Bake the fish rolls in a preheated 350 F oven for about 20
  minutes. Makes 6 servings.
  
  *** Recipe Via Compu-Chef (tm) ***
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Asparagus with Thyme and Lemon Butter
 Categories: Lesson, Vegetable, Microwave
      Yield: 4 servings
 
      1 lb Asparagus
      2 ts Unsalted butter
    1/4 ts Grated lemon peel, yellow
           -outer skin only
      2 ts Minced fresh thyme OR 1/2
           -tsp dried
 
  Hold each asparagus spear in both hands and bend until the tough bottom
  part breaks off.  Discard the tough parts.  Use a swivel-bladed vegetable
  peeler to peel the spears, leaving on a slice of peel here and there for
  color.  Arrange the spears on a flat plate in a star-burst design with the
  tender tips at the center.  Sprinkle on about a tablespoon of water, cover
  with vented plastic wrap and microwave on full power for 4 to 5 minutes,
  depending on the thickness and toughness of the spears. Let stand for about
  2 minutes.
  
  Meanwhile, combine the butter, lemon peel and thyme in a small bowl. Cover
  with vented plastic wrap and microwave on full power until the butter is
  melted, about 40 seconds.  Toss the asparagus with the butter and serve
  warm or\very slightly chilled.  Serve as a first course or side dish with
  delicately sauced fish or shellfish.
  
  Makes 4 servings.
  
  Per Serving:  46 Calories, 3 g Protein, 5 g Carbohydrates, 2 g Fat, 1 g
  Saturated Fat, 6 mg Cholesterol, 5 mg Sodium.
  
  [Judith Benn Hurley; THE WASHINGTON POST; May 22, 1991]
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Asparagus Stuffed Onions in Sauce
 Categories: Asparagus, Vegetables, Blender
      Yield: 4 servings
 
      4 md Onions
      1 lb Fresh asparagus
      1 c  Milk
      1    Egg yolk
    1/2 ts Salt
    1/2 ts Worc. sauce
      2 tb Flour
      2 tb Soft butter or margerine
           Paprika to garnish
 
  Cook whole onions in boiling salted water about 30 minutes or just until
  tender.  Cool.  Slice top off each onion and remove center.  Cook fresh
  asparagus in boiling salted water just until tender, about 15 minutes.  Cut
  offtips about 2 inches in length.  Cut remaining stalks into 1" pieces, set
  aside. Stand asparagus tips up in onion shells in serving dish. Put all
  remaining ingredients except paprika in blender container. Cover and run on
  high until smooth, Add cooked asparagus stalks and onion centers. Cover and
  run on low speed just until vegetables are chopped. Pour into saucepan and
  cook, stirringconstantly until sauce is thickened. Pour sauce over
  asparagus stuffed onions. sprinkle with paprika, serve immediately.
  
  From: The Blender Way To Better Cooking
  
  Courtesy of Joann Pierce (The Cookie Connection - Portland OR)
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Veal Oscar with Sauce Bernaise
 Categories: Mbeef, Veal, Sauces/meat, Asparagus
      Yield: 6 servings
 
      6    Veal cutlets (1/4" thick,
           -sirloin cut)
           Salt and black pepper
           Flour and butter
     24    Warmed asparagus spears,
           -cooked tender
      2    To 3 - Tbsp beef stock
 
  Sauce bernaise * Recipe follows
  
  Flatten the cutlets, lightly, on both sides with a mallet, heavy knife or
  rolling pin (a 2 x 4 works well). Season with salt and black pepper. Dip in
  flour. Saute in butter over a moderate heat, turning the cutlets several
  times until done to golden brown. Place on a large warmed platter. Pour the
  beef stock into a hot saute pan. Let it cook a minute or so, then pour over
  the cutlets. Place four asparagus spears on top of each cutlet and sauce
  with spoonful of the bernaise sauce. Serves 6. Source: MAINBEEF.ZIP
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Asparagus Turkey Divan (Microwave)
 Categories: Mpoul, Turkey, Microwave
      Yield: 4 servings
 
    3/4 lb Fresh asparagus
      3 c  Cooked rice
      2 c  Cooked turkey meat, cubed
      1 tb Slivered almonds, toasted
           SAUCE:
    3/4 c  Milk
    3/4 c  Chicken or turkey broth
      3 tb Flour
    1/2 ts Salt
    1/8 ts Dry mustard
      3 tb Butter
      2 tb Brandy (optional)
 
  Snap  off  ends  of  asparagus. Whisk  milk, broth, flour  and  salt
  together. Add butter. Heat in microwave on high, stirring at one minute
  intervals until sauce has thickened (4 - 6 minutes). Add brandy (optional)
  and turkey. To assemble, place rice in bottom of two quart casserole dish.
  Spoon  turkey  over  rice. Lay asparagus spears  over  turkey. Pour sauce
  over all. Cover and microwave 8 minutes on high, turning dish 1/4 turn at
  two minute intervals. Sprinkle toasted almonds across asparagus and serve.
  Serves 4. Source: MAINPOUL.ZIP
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Asparagus Filling
 Categories: Omelet/fill, Brunch, Mine, Eggs, Omelet
      Yield: 2 servings
 
      2 tb Butter
      2 tb Flour
      1 c  Milk
    1/2 ts Each salt and celery salt
    1/4 ts White pepper
    1/4 c  Grated parmesian cheese
           -(fresh grated!)
      1    Hard cooked egg, chopped
     10    Asparagus spears. (which
           -about equals one box frozen
           -I think.)
 
  melt butter in saucepan, stir in flour and cook two minutes. Gradually add
  milk.  Cook, stirring, until sauce thickens.  stir in all ingredients
  except asparagus.  Reserves two whole aspargus spears for each omelet, cut
  remaining spears into small pieces.  add pieces to sauce. Prepare omelets
  according to basic directions. Place 2 asparagus spears and alittle sauce
  in each omelet before folding. Use remaining sauce on top. Makes filling
  for 2 or 3 omelets.
  
  *Courtesy of The HomesteadBBS (615) 385 9421*
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Spinach Souffle (or other pureed vegetable)
 Categories: Souffle spe, Souffle/veg, Asparagus, Peas, Carrots
      Yield: 6 servings
 
           INGREDIENTS:
      3 tb Butter
      4 tb Flour
      1 c  Light cream
      6    Egg yolks
      7    Egg whites
      1 pn Salt
    1/8 ts Cream of tartar
      1 c  Cooked spinach
      1 pn Nutmeg
           Salt & pepper
 
  Preheat oven to 400-F.
  
  Cook the spinach uncovered in plenty of boiling water for 5 minutes. Puree
  the spinach in a blender.
  
  Melt the butter and add the flour. Add the cream gradually stirring with a
  wire whisk to make a thick smooth sauce. Remove from the heat and add the
  egg yolks one at a time. Add the pureed spinach and the seasonings. Beat
  the egg whites, with a pinch of salt and the cream of tartar, until stiff.
  Add the vegetable mixture to the egg whites and fold together gently. Spoon
  into a prepared 6 cup souffle dish.
  
  Place the souffle in the oven and immediately reduce the heat to 375-F.
  Bake for 25 minutes.
  
  May be served with a Mornay or tomato sauce.
  
  NOTE: This souffle may also be prepared with pureed peas, asparagus,
  carrots or chestnuts. Source: Souffle Spectaculars by Irena Kirshman (1969)
  From: Sallie Austin
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Asparagus With Hot Bacon Dressing
 Categories: Diabetic, Vegetables, Asparagus
      Yield: 4 servings
 
      2 md Slices of bacon, finelydiced
    1/2 md Onion, finely chopped
    1/4 c  Vinegar
    1/4 c  Water
    1/4 ts Salt
           Sugar substitute to equal 2
           -Tsp sugar
      1    (14-1/2 oz.) can asparagus,
           -heated
 
  Yield: 4 servings; 1/2 C ea. Each serving may be exchanged for: 1
  Vegetable, 1/2 Fat
  
  Brown bacon in skillet until crisp.  Add onion and cook until tender; drain
  fat.  Add vinegar, water and salt; bring to boil.  Remove from heat, add
  sugar
  
  substitute. Pour dressing over hot asparagus and serve.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Asparagus Tart
 Categories: Creole, Main, Eggs
      Yield: 8 servings
 
           *INGREDIENTS*
      1 ea Pastry for 9" pie
      1 lb Asparagus in 1-1/2" pieces
      1 c  Jarisberg cheese,shredded
      3 tb Pimiento strips
      2 tb Cornstarch
    1/2 ts Salt
      1 pn Black pepper
  1 1/2 c  Half-and-half
      3 ea Eggs,slightly beaten
    1/4 c  Parmesan cheese,fresh grated
 
  1. Line 11x1-inch fluted tart pan with pastry; trim pastry with top of pan
  and prick with fork.  2. Bake tart shell in preheated 450'F oven 10
  minutes, or just until lightly browned.  3. Meanwhile, cook asparagus in
  boiling salted water just until crisp-tender; drain thoroughly. 4. Remove
  baked sheel from oven and reduce temperature to 375'F. 5. Sprinkle sheel
  with Jarisberg cheese; top with well-drained asparagus and pimiento. 6. In
  medium bowl, combine cornstarch, salt and black pepper; gradually stir in
  half-and-half until smooth.  7. Stir in eggs and Parmesan cheese until well
  blended; pour mixture into tart shell over asparagus. 8. Bake in preheated
  oven 35 to 50 minutes, or until knife inserted in center comes out clean.
  Let stand 5 minutes before serving. Calories per serving: Number of
  Servings:   8 Fat grams per serving: Approx. Cook Time: Cholesterol per
  serving:                          Marks:
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Asparagus Breadsticks
 Categories: Breads, Appetizers
      Yield: 6 servings
 
      2 ea Bread dough loaves*
      1 ea Large egg white
    1/4 c  Grated Parmesan cheese
      1 ts Dried tarragon leaves
      1 ts Dried dill weed
 
  * - frozen white or whole wheat, thawed
  
  Set loaves on a floured board and pat each loaf into a 5x10" rectangle.
  Cover lightly with plastic wrap and let rinse until puffy, 45 minutes to 1
  hour. Cut each loaf crosswise into 9 equal pieces. Pick up the ends of each
  piece, and stretch it to the length of a 12x15" greased baking sheet and
  set on pan; if dough snaps back, let rest a few minutes, then stretch
  again. Repeat to make each stick, spacing about 1 1/2" apart. With scissors
  at a 45' angle, snip dough to make cuts about 1/2" apart along about 4" of
  1 end of each stick. Beat egg white until slightly frothy; brush dough
  lightly with egg white. Mix cheese, tarragon, and dill. Sprinkle evenly
  over dough. Bake in a 350' oven until breadsticks are browned, 20-25
  minutes. (If using 1 oven, switch pan positions halfway through baking;
  chill remaining pans of dough until oven is free.) Transfer breadsticks to
  racks. Serve warm or cool. If you make sticks ahead, let cool, package
  airtight, and hold up to 4 hours, or freeze. To recrisp, bake breadsticks
  (thawed, if frozen), uncovered, on pans in a 350' oven until warm, about 5
  minutes.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Asparagus With Citrus Cream Sauce
 Categories: Vegetables
      Yield: 1 servings
 
      1 ea Medium-size orange
      1 ea Large lime
      1 c  Unflavored nonfat yogurt
    1/8 ts White pepper
      2 lb Asparagus,tough ends trimmed
      1 ea Salt
 
  1. From colored surfaces of orange and lime, grate enough of the orange
  peel to make 1 teaspoon. 2. From center of orange and lime, cut 1 or 2 thin
  crosswise slices apiece; wrap slices airtight and chill. Ream 3 tablespoons
  juice from orange, 1 tablespoon juice from lime. In a bowl, mix orange and
  lime peel, orange and lime juice, sour cream, and pepper. Makes 1 1/4 cups.
  Serve, or, if made ahead, cover and chill up to a day. 3. Bring 1 1/2 to 2
  inches water to a boil in a 10-12" frying pan over high heat. Add asparagus
  and cook, uncovered, until stems are just tender to pierce, 5-7 minutes. 4.
  Drain asparagus well, then place hot spears on a warm platter; garnish with
  reserved orange and lime slices. Offer flavored sour cream and salt to add
  to taste.
  
  ~ Roxanne E. Chan, Albany, California.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Asparagus Quiche
 Categories: Fcb, Appetizers, Quiche
      Yield: 6 servings
 
  1 1/2 lb Fresh asparagus cleaned
      9    Inch unbaked pie shell
      8 sl Bacon fried crisp and
           -crumbled
      8 oz Shredded swiss cheese
      4    Eggs
  1 1/2 c  Half-and-half
    1/8 ts Nutmeg
    1/8 ts Salt
      1 ds Of pepper
 
  Bias slice asparagus into 1 inch pieces. Cook in small amount of boiling
  salted water until just tender, about 1-2 minutes, and drain. Bake pie
  shell at 400 degrees for 10 minutes; remove from oven. Reduce oven to 375
  degrees. Sprinkle pie shell with asparagus, bacon and cheese. Beat eggs,
  half and-half, nutmeg, salt and pepper until combined. Pour over
  ingredients in pie shell. BAke at 375 degrees for 40 minutes. Let stand 10
  minutes before cutting.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Asparagus Meringue Pie
 Categories: Fcb, Desserts, Pies
      Yield: 6 servings
 
    1/2 c  Butter/margarine softened
      1 pk Yellow cake mix
      1    Egg
           FILLING:
  1 1/2 c  Sugar
    1/2 c  Cornstarch
    1/4 ts Salt
      2 c  Pureed cooked asparagus
      4    Eggs separated - reserve
           -whites
      2 tb Softened butter or margarine
      1 tb Grated lemon peel
    1/2 c  Lemon juice
           Few drops green color
    1/4 ts Cream of tartar
    1/2 c  Sugar
 
  CRUST:
  
  CRUST: Preheat oven to 350 degrees, grease bottom and sides of 13 x 9 inch
  pan. In large bowl, combine cake mix, butter and 1 egg; mix well. Press
  into pan.
  
  FILLING & MERINGUE: In heavy sauce pan, combine sugar, cornstarch, salt and
  pureed asparagus; cook over medium heat stirring constantly until mixture
  just comes to a boil. Remove from heat. Beat egg yolks slightly; stir in
  1/2 cup of hot cornstarch mixture into egg yolks. Add all back to pan.
  Continue cooking until mixture thickens. Stir in butter, lemon juice and
  grated lemon peel. Pour over cake mixture in pan.
  
  Beat egg whites with cream of tartar until frothy. Gradually add sugar,
  beating until stiff peaks form. Spread over filling to within 1/2 inch of
  sides. Bake 25 minutes or until golden brown. Refrigerate 1 hour.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Asparagus Cookies
 Categories: Fcb, Desserts, Cookies
      Yield: 6 servings
 
      1 c  Cooked cut mashed asparagus
    1/2 c  Asparagus water used in
           -cooking asparagus
      1 ts Baking soda
      1    Egg
      1 tb Vanilla
  1 1/2 c  Rolled oats
      1 c  Shortening
      1 c  Brown sugar
    1/2 ts Salt
  1 1/2 c  Flour
      1 c  Raisins
 
  Heat asparagus, raisins and water to boiling. Cover and let cool. Cream
  shortening, salt, vanilla and egg. Beat in flour and baking soda. Mix in
  cooled asparagus and raisins. Stir in oatmeal. Drop by spoonfuls on greased
  cookie sheet. Bake at 325 degrees for 10-12 minutes.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Asparagus Salad Mold
 Categories: Salads
      Yield: 3 servings
 
    3/4 c  Sugar
    1/2 c  Vinegar
      1 c  Water
    1/2 c  Cold water
      2    Envelopes of plain gelatin
      1 c  Chopped celery
      2 tb Lemon juice
      1 tb Minced onion
      4 oz Jar of pimentos, chopped
      1 cn Whole green asparagus
      1 ts Salt
      5 oz Can of water chestnuts
 
  Combine sugar, vinegar, 1 cup of water and salt.  Bring to a boil to
  dissolve sugar.  Dissolve gelatin in 1/2 cup of cold water.  Remove boiling
  mixture; add gelatin, onion and cool.  Drain asparagus and cut into bite
  size pieces.  Drain water chestnuts and slice thin. Combine all
  ingredients, put in mold and chill. Randy Rigg
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Asparagus Salad with Pecans
 Categories: Diabetic, Salads, Vegetables, Side dishes, Vegetarian
      Yield: 6 servings
 
           Water
     24    Asparagus spears, fresh
           - medium-sized
      6    Red leaf lettuce; leaves
      6 tb Buttermilk mayonnaise;
           -(see Index)
           -=OR=-
      6 tb -prepared light mayonnaise;
      2 tb Pecans; chopped
 
  Bring large pot of water to boil. Wash asparagus and snap off tough bottoms
  os stems.  When water is boiling, add asparagus and let water return to a
  boil.  Cook about 3 minutes, until asparagus is crisp but tender. Remove
  asparagus, run it under cold water, and refrigerate to chill. At serving
  time, line six salad plates with lettuce and arrange four spears on each.
  Top salads ith 1 tb of Buttermilk Mayonnaise or commercial light mayonnaise
  and sprinkle with 1 ts chopped pecans. Food Exchange per serving: 1
  VEGETABLE EXCHANGE; CHO: 9g; PRO: 3g; FAT: 2g; CAL: 41 LOW-SODIUM DIET:
  This recipe is excellent.
  
  Source: The Art of Cooking for the Diabetic by Mary Abbott Hess.,R.D.,M.S.
  and Katharine Middleton Brought to you and yours via Nancy O'Brion and her
  Meal Master
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Italian Asparagus
 Categories: Diabetic, Vegetables, Side dishes, Cheese
      Yield: 4 servings
 
    1/2 lb Asparagus spears;
           -cooked or canned
    1/4 c  Tomato sauce;
    1/4 c  Water
    1/2 ts Oregano;
    1/4 ts Garlic powder;
           Salt and pepper to taste
    1/2 c  Swiss cheese
 
  Lay asparagus spears in shallow baking dish coated with vegetable cooking
  spray.  Blend Tomato Sauce, water, oregano, garlic powder, salt, and
  pepper.  Bake at 350F for 25 to 30 minutes. Microwave: Cook on High for 5-6
  minutes. Food Exchange per servings: 1/2 VEGETABLE EXCHANGE + 1/2 MEAT
  EXCHANGE
  
  Source: The Complete Diabetic Cookbook by Mary Jane Finsand Brought to you
  and yours via Nancy O'brion and her Meal-Master
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Lemon Asparagus and Carrots
 Categories: Diabetic, Vegetables, Low-fat/cal
      Yield: 6 servings
 
    1/2 lb Carrots; small
      8 oz Asparagus spears; frozen
      1 ds Lemon pepper;
    1/8 c  Lemon juice;
 
  PER SERVING:  26 cal., 1g Pro., 6g Carbo., 0g fat, 0mg Chol., 19mg Sodium
  Wash, trim, and peel samll carrots. Place carrots in a steamer basket above
  boiling water. Cover and steam about 15 minutes or till crisp- tender.
  Rinse carrots in cold water; drain. Meanwhile, cook frozen asparagus spears
  according to package. Rinse asparagus in cold water; drain. Cover and chill
  drained carrots and asparagus.  To serve, arrange carrots and asparagus on
  a platter. Sprinkle with a little lemon juice and lemon pepper. BETTER
  HOMES AND GARDENS Food Exchanges per serving: 1 VEGETABLE EXCHANGE
  
  Nancy O'Brion's Notes: The Asparagus and Carrots made 1/3 cup per 1
  person...you  could have a free salad also. This was very taste....even a
  family member that don't like cooked carrots, like these cook carrots. Also
  we just nuked in the mircowave stove for about 10 minutes. The lemon juice
  and the lemon pepper really did make a nice change for us. (are tryig hard
  to cut back on the fat.)  Used fresh asparagus.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Asparagus with Toasted Pine Nuts & Lemon Vinai
 Categories: Diabetic, Vegetables, Low-fat/cal, Nuts/grains
      Yield: 4 servings
 
      1 lb Asparagus, fresh spears
      3 tb Pine nuts
    1/4 c  Olive oil
      1 tb Lemon juice, fresh
      1    Clove garlic, crushed
    1/2 ts Salt
    1/2 ts Basil, dried whole
    1/2 ts Oregano, dried whole
           Pepper, freshly ground
 
  Snap off tough ends of asparagus. Remove scales from stalks with knife or
  vegetable peeler, if desired. Place spears in a steaming rack over boiling
  water; cover and steam 4-5 minutes or until spears are crisp-tender.
  Transfer to a serving platter. Sautee pine nuts in a small skillet over
  medium heat 2-3 minutes, until browned. Set aside. Combine olive oil and
  remaining ingredients in a medium saucepan; stir with a wire whisk to
  blend. Cook over medium heat 2-3 minutes or until thoroughly heated,
  stirring constantly. Pour over asparagus. Sprinkle with pine nuts. Let
  stand to room temperature before serving.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Asparagus with Mushrooms and Fresh Coriander
 Categories: Diabetic, Vegetables, Side dishes
      Yield: 6 servings
 
      1 lb Fresh Asparagus;
      2 tb Butter; (yea! right!)
           -=OR=-
      2 tb Margarine;
    1/2 lb Mushrooms; sliced (2 cups)
      2 tb Shallots;
    1/2 ts Salt;
      1    Freshly ground black pepper;
      4 tb Fresh coriander; chopped
 
  Trim off tough part of asparagus stalk, about 2 to 3 inches from bottom.
  Use a vegetable peeler to scrap asgaragus to about 1 inch from top. Cut
  asparagus on diagonal into 1 inch pieces. Melt butter in a non stick frying
  pan.  Add mushrooms and cook over high heat, tossing and shaking, until
  mushrooms are lightly browned. Add asparagus. Cook, stirring and tossing
  for about 1 minute.  Add shallots, salt and pepper. Sprinkle with
  coriander.  Cook for 30 seconds. Food Exchange per serving: 1 VEGETABLE
  EXCHANGE  +  1 FAT EXCHANGE
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Asparagus & Pimento
 Categories: Diabetic, Side dishes, Vegetables, Nuts/grains
      Yield: 4 servings
 
  1 1/4 lb Fresh asparagus;
      1 c  Water
      2 tb Lime juice; fresh
    1/4 c  Pimento;
      1 tb Pine nuts;
 
  Rinse asparagus and snap off tough ends.  In a large skillet bring water to
  boil and add asparagus.  Cover and steam until bright grean, 2 to 3
  minutes.  Remove from heat, drain and arrange on a platter. Sprinkle with
  juice; garmish with pimento and pine nuts.  Serve warm or chilled.
  
  Food Exchanges per servings: 1 VEGETABLES EXCHANGES  CAL: 37;  CHO: 0mg;
  CAR: 7g; PRO: 3g; SOD: 6mg; FAT: 2g;
  
  Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via
  Nancy O'Brion and her Meal-Master
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Roasted Asparagus
 Categories: Diabetic, Side dishes, Vegetables, Vegetarian
      Yield: 4 sweet ones
 
      1 lb Fresh asparagus;
      2 ts Olive oil;
      2 tb Parmesan cheese; shredded
      1    Lemon; cut into wedges
 
  Preheat oven to 500 degrees.  Arrange in a single layer in a shallow baking
  pan.  With a pastry brush, paint the oil on the asparagus spears. Roast
  until tender but still crisp, 8 to 10 minutes, depending on thickness of
  stalks.  Turn spears occasionally for even cooking and to avoid browning.
  Place asparagus spears on serving platter.  Sprinkle with cheese. Serve
  with lemon wedges. Food Exchanges per serving: 1 VEGETABLE EXCHANGE + 1 FAT
  EXCHANGE; CAL: 76; PRO: 4g; CAR: 6g; 4g; CHO: 3mg; SOD: 71mg;
  
  Joslin Diabetes Gourmet Cookbook by Bonnie Sanders Polin, & Frances Towner
  Giedt Brought to you and your via Nancy O'Brion and her Meal-Master.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Aaparagus with Bacon
 Categories: Diabetic, Vegetables, Side dishes, Meats
      Yield: 4 sweet ones
 
  1 1/2 lb Asparagus;* cut diagonally
           -into 1" pieces
     10 oz (2 pkg) frozen apaparagus;
      2 tb Fresh parsley; snipped
      2 tb Lemon juice;
    1/4 ts Salt;
      2 sl Bacon; fried and chopped
 
  * 2 PACKAGES (10 oz) frozen cut asparagus can be substitued for the fresh
  asparagus.  Cook as directed on package; drain.
  
  Place steamer basket in 1/2" water in saucepan or skillet (water should not
  touch the bottom of basket).  Place lower stalk pieces in basket. Cover
  tightly and heat to boiling; reduce heat.  Steam 4 minutes. Add tips. Cover
  tightly and steam until crisp-tender, 4 to 5 minutes longer. Toss asparagus
  with parsley, lemon juice and salt. Sprinkle with bacon.
  
  MICROWAVE DIRECTIONS:  Place asparagus, 1/2 cup water and 1/4 teaspoon salt
  in 1 1/2-quart microwable casserole.  Cover tightly and microwave on
  high(100% depending how powerful the microwave is) 3 minutes, less if very
  powerful( my microwave is an older one..in fact 20 years); stir. Cover and
  microwave until crisp-tender, 2 to 3 minutes longer. Let stand 1 munites;
  drain.  Continue as directed. Serving size 3/4 cup. Food Exchanges per
  serving: 1 VEGETABLE EXCHANGES + MAYBE 1/2 HIGH-FAT MEAT EXCHANGE; CAL: 75;
  (Bacon listed as Saturated Fat, but we wouldn't use it anyhow would we).
  
  Source: Betty's Crocker's New American Cooking by WHOM(1983) Brought to you
  and yours via Nancy O'Brion and her Meal-Master
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Marinated Asparagus
 Categories: Diabetic, Vegetables, Side dishes, Fruits
      Yield: 4 sweet ones
 
  1 1/2 lb Asparagus; fresh
           -=OR=-
     10 oz (1 pkg) frozen asparagus;
      1 ts Orange peel; finely shredded
    1/4 c  Orange juice;
    1/4 c  Vegetable oil;
      2 ts Lemon juice;
      1 ts Salt;
        ds Of cayenne pepper;
 
  Place steamer basket in 1/2" water in saucepan or skillet (water should not
  touch bottom of basket.  Place asparagus spears in basket. Cover tightly
  and heat to boiling; reduce heat.  Steam until crisp-tender, 8 to 10
  minutes.  Innediately rinse under running cold water; drain. Shake
  remaining ingredients in tightly covered contariner; pour over asparagurs.
  Cover and refrigerate at least 4 hours, turning asparagaus occasionally;
  drain.  Garnish with orange slices if desired. 4 servings (about 5 spears)
  
  Food Exchanges per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE + (If you
  granish with oranges slices) 1 FRUIT EXCHANGE; CAL: 60;
  
  Betty Crocker's New American Cooking by WHOM Brought to you and yours via
  Nancy O'Brion and her Meal-Master.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Sugared Asparagus
 Categories: Diabetic, Side dishes, Vegetables
      Yield: 4 - 6 folks
 
      3 tb Butter
           -=OR=-
      3 tb Margarine
      2 tb Brown sugar
      2 lb Fresh asparagus,
           -cut into 2" pieces
           - (about 4 cups)
      1 c  Chicken broth
 
  * By using the brown sugar substitute with this would make a nice side dish
  for the "sweet ones"
  
  In a skillet over medium-high, heat butter and brown sugar is dissolved.
  Add asparagus; saute for 2 minutes.  Stir in chicken broth; bring to a
  boil.  Reduce heat; cover and simmer for 8-10 minutes or until asparagus is
  crisp-tender. Remove asparagus to a serving dish and keep warm. Cook sauce,
  uncovered, until reduced by half. Pour over asparagus and serve
  immediately. Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1 FAT
  EXCHANGE (MAKE IT WORK!!!)
  
  Serves:  4-6; From: "Taste of Home" Magazine; Posted by: Debbie Carlson
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Pasta with Asparagus
 Categories: Diabetic, Vegetables, Side dishes, Pasta
      Yield: 4 - 6 folks
 
      5 cl Garlic, minced
      1 ts Dried red pepper flakes
      2 ds To 3 dashes hot pepper sauce
    1/4 c  Olive oil
      1 tb Butter or margaine
      1 lb Fresh asparagus,
           -cut to 1 1/2" pieces
           -salt to taste
    1/4 ts Pepper
    1/4 c  Shredded Parmesan cheese
    1/2 lb Mostaccioli, cooked drained
           -=OR=-
    1/2 lb Elbow macaroni, cooked
           - and drained
 
  In a skillet, cook garlic, red pepper flakes and hot pepper sauce in oil
  and butter for 2-3 minutes.  Add asparagus, salt and pepper; saute until
  asparagus is crisp-tender, about 8-10 minutes. Add Parmesan cheese; mix
  well.  Pour over hot pasta and toss to coat. Serve immediately. This would
  work for the diabetic as side dish. Food Exchange per serving: 1
  STARCH/BREAD EXCHANGE + 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE (I always try
  to make my diet work around the fat, not the fat work around me). (The
  cheese is so close to know how to call it).
  
  Serves: 4-6 From: "Taste of Home" Magazine Posted by: Debbie Carlson
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Asparagus Salad
 Categories: Diabetic, Salads, Side dishes, Vegetables
      Yield: 12 sweet ones
 
    1/4 lb Spinach;
      1    Head romaine lettuce
     10    Spares of asparagus;
    1/2    Head red cabbage;
    1/2 c  Celery; sliced
    1/2 c  Cucumber; peeled sliced
    1/2 c  Lemon French Dressing;
 
  Rinse greens.  Break into bite-size pieces. Place in plastic bag or lightly
  covered container.  Store in refrigerator 4-6 hours or overnight to crisp.
  Wash asparagus spears and cut into all 2" pieces. Shred cabbage just as for
  coleslaw; remove all hard pieces. Just before serving, carefully pat greens
  dry on towel.  Place all ingredients in wooden bowl. Toss lightly to cost
  all ingredients with Lemon French Dressing. Food Exchanges per serving. 1/2
  VEGETABLE EXCHANGE; CAL: 42
  
  Source: The Complete Diabetic Cookbook by Mary Jane Finsand Brought to you
  and yours via Nancy O'Brion and her Meal-Master.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Dilled Asparagus
 Categories: Diabetic, Vegetables, Side dishes
      Yield: 4 servings
 
      2 lb Asparagus, fresh; cooked or
           -2 (15oz) cans asparagus
    1/2 c  Oil, olive
    1/2 c  Pickle, dill; liquid of
    1/3 c  Pickle, dill; chopped
      1    Garlic clove; crushed
           Lettuce
 
  Place drained asparagus spears in a flat casserole dish with a cover. Mix
  olive oil, pickle liquid, pickles, and garlic; pour over the asparagus.
  cover and let marinate for at least 1 hour before serving; drain. Serve on
  lettuce.
  
  Food Exchanges per serving:  1 VEGETABLE EXCHANGE + 1 FAT EXCHANGES. (Again
  it calls for 1/2 cup oil, but cut back on the fat to make it at even less
  then 1 fat exchange.)
  
  SOURCE: Southern Living Magazine, sometime in 1973. Typed for you by Nancy
  Coleman.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Asparagus with Red Pepper Sauce
 Categories: Diabetic, Side dishes, Vegetables
      Yield: 4 servings
 
      1 lb Asparagus Stalks;
      3 lg Large Red Peppers
  3 1/2 tb Olive Oil
      1 tb Balsamic Vinegar
           (you might want to try
           Rice vingegar)
    1/2 ts Fresh Thyme Leaves
           Salt & Pepper
 
  Peel the asparagus if necessary and cook the stalks in lightly salted water
  for 4 to 8 minutes, depending on thickness, or until fork tender but stiil
  firm. Drain under cold water and set the stalks aside. Broil the peppers on
  all sides until lightly scorched. Place the cooked peppers in a paper bag
  for 10 minutes. Remove the peppers and peel off the skin. Cut open the
  peppers and remove the stem, seeds and white flesh. Puree the peppers in
  the food processor. Mix in the olive oil, Balsamic Vinegar and thyme. Taste
  for seasoning and add salt and pepper if desired. Place equal amount of the
  puree on 4 serving dishes. Top with equal amounts of asparagus. Food
  Exchange per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE (I would cut
  back even more on the fat, only using what is neccesary...)
  
  Reposted 4 you and yours via Nancy O'Brion and her Meal-Master
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: 279768 Asparagus Casserole
 Categories: Casserole, Vegetables
      Yield: 1 servings
 
      2 pk Frozen asparagus, cut up
      5    Hard-boiled eggs, sliced
  1 3/4 c  Grated Colby cheese
      3 tb Butter
      3 tb Flour
  1 1/2 c  Milk
    1/2 c  Asparagus liquid
           -Pepper to taste
    3/4 ts Salt
    1/4 ts Lawry's seasoned salt
  1 1/2 c  Buttered bread crumbs
      1 sm Jar pimentos, sliced and
           -drained
           -Slivered almonds
 
  Cook asparagus.  Make white sauce with butter, flour, milk, seasonings. Add
  cheese and stir until melted.  Add pimento.  If too thick, add a little
  more milk.  In 9x13 inch baking dish, put 1 1/2 cups buttered bread crumbs.
  Layer asparagus, eggs, almonds, sauce. Repeat. Top with 1 cup buttered
  bread crumbs.  Bake at 325 degrees for 25 minutes, uncovered.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Glazed Carrots and Asparagus
 Categories: Vegetables, Mine
      Yield: 8 servings
 
  1 1/2 lb Small carrots
           -tops trimmed to 1 inch
  1 1/2 lb Asparagus
           -tips trimmed to 3 inches
      2 tb Butter
           Salt and pepper to taste
 
  1. In a large saucepan of boiling salted water, cook the carrots until
  tender, about 5 minutes. With a slotted spoon, transfer the carrots to a
  plate to cool. Add the asparagus tips to the boiling water and cook until
  just tender, about 3 minutes. Drain the asparagus and rinse with very cold
  water until cool.
  
  Can be prepared to this point up to 1 day ahead. Cover and refrigerate.
  
  2. Shortly before serving, melt 1 tbs butter in a large skillet. Add the
  carrots, cover, and cook over moderate heat until warmed through. Season
  with salt and pepper. Transfer to a plate and cover to keep warm. Add the
  remaining 1 tbs butter to the skillet and reheat the asparagus similarly.
  Season with salt and pepper and serve with the carrots.
  
  Food and Wine April 1995
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Fresh Spring Asparagus and Turkey Sausage Supper+
 Categories: Turkey, Main-dish, Heirloom, Cured meat, Vegetables
      Yield: 4 servings
 
     12 oz Tube turkey sausage (hot)
      1 lb Fresh asparagus
      1 cn Cream of Mushroom soup
           -condensed
    1/2 c  Fresh mushrooms, chopped
    3/4 c  Cheddar cheese, grated
      8 oz Spinach noodles
      1 c  Fresh bread crumbs,
           -buttered
 
  Brown and crumble the sausage and pour off the drippings. Keep hot. Cut
  asparagus into bite size pieces; cook until crunchy tender; drain,
  reserving 1/2 cup of the liquid. Keep asparagus hot. Mix soup, mushrooms,
  asparagus liquid and cheese in a saucepan. Cook over a low heat until well
  mixed and thick. Keep hot. Prepare noodles according to package directions;
  drain and pour into a buttered casserole dish. Add sausage, asparagus, and
  cheese sauce, in that order. Top with the bread crumbs. Place in a hot oven
  (425 degrees F.) just long enough to brown crumbs.
  
  Mary Riemerman
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Cold Lemon Asparagus
 Categories: Vegetables
      Yield: 4 servings
 
     14    Asparagus spears, preferably
           -thin stalks
    1/3 c  Olive oil
      1    Lemon, juiced
    1/2 ts Dijon mustard
    1/2 ts Honey
           Salt and freshly ground
           -white pepper
 
  Wash, peel (if desired), and trim off the woody bases of the asparagus. Tie
  the asparagus into a bundle and steam it upright in 1 1/2 inches of water.
  Cook 5 to 8 minutes, or until bright green and crunchy but not limp. Rinse
  under cold water and drain. Whisk the oil, lemon juice, mustard, and honey
  in a bowl until emulsified. Add salt and pepper to taste. Drizzle over the
  cold asparagus spears just before serving.
  
  From: Grill Book by Kelly McCune Meal Mastered by R. Thompson
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Crab and Asparagus Quiche
 Categories: Shellfish, Seafood, Pastry, Jw
      Yield: 4 servings
 
      1    8" pie crust
      1 c  Crab meat, chopped
      8    Asparagus spears,
           -tips reserved
      4 oz Swiss or Cheddar cheese
  1 3/4 c  Milk
      3    Eggs, beaten
    1/8 ts Nutmeg
    1/4 ts Mustard powder
    1/8 ts Cayenne pepper
    1/8 ts White pepper
           Salt to taste
 
  Preheat oven to 375. Chop the asparagus spears into 1/2" slices and par
  boil for 1-2 min. Plunge into cold water to arrest cooking and drain. Place
  the crab meat, asparagus and grated cheese in the bottom of the pastry
  shell.  Beat the eggs and milk together with the seasonings and pour over
  crab/asparagus mixture. Arrange the reserved asparagus tips in a pattern on
  top. Bake until set (about 45 minutes to an hour). Let sit for about 15
  minutes before serving.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Asparagus and Egg Salad
 Categories: Salad, Vegetables, Eggs, Jw
      Yield: 2 servings
 
     10    Asparagus spears
      2 tb Veg oil
      2 tb Vinegar
    1/2 ts Sugar
      2 tb Onion, minced
    1/2 ts Salt
    1/2 ts Mustard powder
      2    Eggs, hard boiled, sliced
 
  Cook the asparagus, drain, and place in a shallow bowl. Combine the oil,
  vinegar, sugar, salt, minced onion and mustard. Whisk thoroughly and pour
  over the asparagus; marinade 2 hours.  Garnish with the egg slices and
  serve.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Fettuccine with Prosciutto and Asparagus
 Categories: Pasta, Italian, Jw
      Yield: 4 servings
 
    1/2 lb Asparagus, in 1" pieces.
      2 tb Butter
    1/2 c  Onion, minced
      4 oz Prosciutto
      1 tb Butter
      1 tb Flour
    1/2 c  Cream
      1 lb Fettuccine
    1/2 c  Parmesan cheese
           -freshly grated
           Freshly ground pepper
 
  Cook the asparagus until tender; drain. Reduce the cooking water to 1/2
  cup. Melt the butter in a skillet over a medium heat. Add the onion and
  cook until fragrant. Stir in the prosciutto and saute. Make a roux of the
  flour and butter; add the reserved asparagus water and cream. Whisk and
  heat until the sauce thickens. Add the asparagus and prosciutto and stir
  in. In the meantime cook the pasta. When the pasta is cooked al dente,
  drain it and toss it with the sauce, adding the grated cheese. Serve and
  add freshly grated pepper to taste.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Bean Curd Rolls
 Categories: Appetizers, Chinese, Vegetarian
      Yield: 6 servings
 
      1 c  Uncooked shortgrain rice
      6 ea Dried shiitake mushrooms
      1 tb Vegetable oil
      1 ea Garlic clove, minced
    1/2 sm Carrot, cut into 1" slivers
      3 ea Asparagus tips, cut into
           -- 1/2" pieces, diagonally
    1/4 c  Slivered bamboo shoots
    1/4 c  Ginkgo nuts, optional
      2 ea Pitted dates, chopped
      2 ea Green onions, sliced
      1 tb Hoisin suce
      2 tb Soy sauce
      2 ts Rice wine/dry sherry
      2 ts Sesame oil
      6 ea Dried bean curd sheets,
           -- soaked for a few minutes
      1 tb Flour mixed with 1 tb water
      6 tb Vegetable oil
 
  Cover rice with warm water & soak for 30 minutes.  Drain.  Line the inside
  of a steamer with a damp cheesecloth.  Place rice on cheesecloth. Then
  cover & steam the rice over boiling water for 30 minutes. Set aside.
  
  Meanwhile, cover mushrooms with warm water & soak for 30 minutes. Drain
  well. Cut off & discard stems.  Thinly slice caps.  Set aside.
  
  Place a wok over high heat till hot.  Add oil, swirling to coat sides. Add
  garlic & cook, stirring for 10 seconds.  Add carrot & asparagus & stir fry
  for 2 minutes.  Add reserved mushrooms, bamboo shoots, nuts, dates, onions,
  hoisin sauce, soy sauce, rice wine or sherry & sesame oil. Stir fry for 2
  minutes.  Add rice & mix well.  Transfer to a bowl & set aside.
  
  To make rolls, spread about 2 heaping tablespoonfuls of filling diagonally
  across a bean curd sheet.  Keep remaining sheets covered to prevent drying.
  Fold bottom corner over filling to cover, then fold over right & left
  corners.  Roll over once to enclose filling. Brush sides & top of triangle
  with flour & water mixture.  Fold over to seal. Cover filled rolls with a
  damp clot while preparing the rest of the rolls.
  
  Place a non-stick frying pan over medium heat.  Add 1 to 2 tb oil. Add
  rolls two at a time & cook for 2 minutes on each side, or till golden
  brown.  Transfer to a heat proof dish & keep warm in a 200F oven while
  cooking remaining rolls.
  
  To serve, cut each roll into thirds.
  
  "Vegetarian Times" February, 1992.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Asparagus Strudel
 Categories: Main dish, Brunch, Side dish, Vegetarian
      Yield: 6 servings
 
      2 lg Onions, finely chopped
    1/4 lb Margarine -=AND=-
      2 tb Butter or vegan margarine
  1 1/3 c  Fine fresh breadcrumbs
      8 ea Phyllo pastry sheets
  1 1/2 lb Trimmed asparagus, washed,
           -- chopped and cooked
           -- until tender
    1/4 c  Finely chopped parsley

---------------------------------TO GARNISH---------------------------------
           Parsley sprigs
           Lemon slices
           Asparagus tips

------------------------VEGAN YOGURT & HERB DRESSING------------------------
    1/2 c  Vegan yogurt
           Salt
           Freshly ground black pepper
      2 tb Chopped mint
 
  Preheat the oven to 400F.  Saute the onions in 2 tablespoons of margarine
  for 10 minutes, until soft but not browned.
  
  In another pan, heat 4 tablespoons of margarine and saute the crumbs until
  crisp.  Melt the remaining margarine in a small saucepan.
  
  Spread one phyllo pastry sheet out on a large board and brush with butter
  or margarine.  Put another pastry sheet on top and brush with more butter
  or margarine.  Repeat until all sheets have been used.
  
  Spread the onions evenly on top of the pastry, keeping the edges clear. Put
  the asparagus over the top of the onions and sprinkle with three-quarters
  of the crumbs and the parsley.
  
  Fold over 2 inches all around the pastry, then fold the long edges over to
  make a roll.
  
  Place the roll, seam side down, on a baking sheet and bend it around into a
  horseshoe shape.  Brush with remaining margarine and sprinkle with the
  remaining crumbs.  Bake for 40 minutes, until golden and crisp. Garnish
  with parsley sprigs, lemon slices and asparagus tips.
  
  Combine Yogurt and Herb Dressing ingredients, and serve with Strudel.
  
  Rose Eliot, "The Complete Vegetarian Cuisine"
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Asparagus Crepes with Mushroom Dill-Sauce
 Categories: Main dish, Vegetarian, Valentine's
      Yield: 2 servings
 
-----------------------------------CREPES-----------------------------------
    1/2 c  Whole wheat pastry flour
    1/4 ts Salt
    3/4 c  Soymilk
      1 ts Safflower oil

-----------------------------------SAUCE-----------------------------------
      1 tb Margarine
      1 sm Onion, quartered & thinly
           -- sliced
      1 ea Garlic clove, minced
      1 c  Small white mushrooms, slice
      1 tb + 1 ts flour
    3/4 c  Soymilk
      2 tb Fresh minced dill
    1/2 ts Dried tarragon
      2 ts Lemon juice
           Salt & pepper to taste

----------------------------------FILLING----------------------------------
     24 ea Slender asparagus stalks
 
  CREPES: Combine flour & salt in mixing bowl.  Make a well in the centre &
  pour in the soymilk & oil.  Beat till smooth.  Heat a 6 or 7-inch skillet.
  when hot, pour in 1/4 c of batter & tilt skillet till it's evenly coated.
  Cook over moderate heat till lightly browned on the bottom. Flip & brown
  the other side.  Remove & set on a plate. Repeat with the rest of the
  batter, you should have 6 crepes.
  
  SAUCE: Heat margarine in a small pot.  Add onion & garlic & saute over
  moderate heat till onion is golden.  Add mushrooms & cover.  Cook till the
  mushrooms are limp & juicy.  Sprinkle in the flour & stir till it
  disappears.  Slowly pour in the soymilk, stirring.  Bring to a simmer, then
  stir in the dill & tarragon.  Cook at a simmer till the sauce thickens.
  Stir in the lemon juice & season to taste. Remove from heat & cover.
  
  FILLING: Trim about 1/2-inch of the asparagus stalks & scrape off any tough
  looking skin.  Cut stalks in half & steam till tender crisp.
  
  ASSEMBLE:  Place 6 asparagus stalks in the centre of each crepe, letting
  the tips protrude from the top & overlapping the halved stalks in the
  centre if necessary.  Spoon a very small amount of sauce over the
  asparagus.  fold one end of the crepe in towards the centre & overlap the
  other end over it.  Arrange the crepes, folded side down, in an oiled,
  shallow baking dish.  Spoon remaining sauce evenly over the crepes. Bake in
  a preheated 350F oven until just heated through. Serve at once.
  
  Nava Atlas, "Vegetarian Celebrations"
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Sesame-Asparagus Soup
 Categories: Soups, Appetizers, Vegetables
      Yield: 6 servings
 
      2 c  Chopped onions
    1/4 c  Vegetable oil
    1/3 c  Sesame seeds
      2 lb Asparagus
      2 lg Potatoes
      2 qt Vegetable stock
      1 ts Sesame oil
           Pepper
 
  In a soup kettle, saute onions in oil till soft.
  
  Toast sesame seeds in a dry skillet over medium heat or on a baking sheet
  in a 350F oven, until lightly browned, about 3 to 5 minutes.
  
  Trim asparagus.  Cut spears into 1" pieces & reserve tips.  Add asparagus
  (except tips), potatoes, stock & hal sesame seeds to the pot. Cover &
  simmer, until the vegetables are tender.
  
  Puree the soup in small batches.  Return to the kettle & add the asparagus
  tips, sesmae oil & pepper.  Simmer for 2 minutes.  Serve hot or chilled.
  
  "Vegetarian Gourmet", Spring 1994
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Asparagus Patties
 Categories: Appetizers, Lunch, Brunch, Snacks
      Yield: 2 servings
 
      1 lb Asparagus
      3 ea Scallions, sliced
      1 tb Oil
      1 ts Basil
    1/4 c  Almonds or walnuts
    1/2 c  Breadcrumbs
    1/2 ts Salt
    1/4 c  Cooked rice or bulgur
      2 tb Stock or water
 
  Trim asparagus & cut spears into 1/4" pieces.  Steam till tender.  Set
  aside to cool.
  
  Saute scallions in oil until soft & stir in basil.  Set aside.
  
  Preheat oven to 250F.
  
  Place almonds on a baking sheet & toast until lightly browned.  Grind to a
  fine meal in a food processor.
  
  In a mixing bowl, combine almond meal, breadcrumbs, salt, rice & stir in
  the stock.  Add steamed asparagus & scallion mixture.  Mix well.
  
  Heat a lightly oiled griddle over medium-high heat.  Drop by spoonfuls onto
  the preheated surface & spread to form patties.  Cook until brown on each
  side.  Serve hot, stuffed into pita breads with slices of tomatoes &
  sprouts.
  
  Adapted from "Vegetarian Gourmet" Spring, 1994
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Lemon Asparagus
 Categories: Side dish, Vegetables
      Yield: 6 servings
 
      2 lb Asparagus
      1 tb Oil
    1/4 c  Lemon juice
    1/4 c  Chives, chopped
 
  Trim asparagus & steam spears until barely tender.  Arrange on a serving
  platter.
  
  Combine remaining ingredients & pour over hot asparagus.  Serve
  immediately.
  
  "Vegetarian Gourmet" Spring, 1994
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Asparagus with Garlic and Basil
 Categories: Side dish, Vegetables
      Yield: 8 servings
 
      3 lb Asparagus, trimmed
     30 ea Garlic cloves, split
      2 ts Dried basil,
           Boiling water

----------------------------------TOPPING----------------------------------
    1/3 c  Margarine
      1 tb Chopped garlic
    1/4 c  Fresh basil, chopped
           Coarsely
 
  Arrange asparagus in a layer in large, deep skillet along with the garlic
  and basil.  (This may have to be done in two batches.)  Pour boiling water
  over to about 1" deep.  Cover and bring to a boil. Cook for 8 minutes or
  until tender crisp.
  
  While the asparagus is cooking, prepare the topping by melting the
  margarine in small pan.  Add the garlic and saute for 1 to 2 minutes. Stir
  in the basil.  Drain the asparagus, discarding the split garlic & arrange
  in a serving dish.  Spoon basil topping over.
  
  Source Unknown
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Couscous Primavera
 Categories: Main dish, Side dish, Vegetarian
      Yield: 4 servings
 
      3 tb Vegetable oil
      1 md Yellow bell pepper, chopped
      1 md Zucchini, sliced
    1/2 c  Thinly sliced Bermuda onion
      8 ea Asparagus stalks
      1 c  Whole wheat couscous
 
  In a medium skillet, heat 1 tablespoon oil over moderate heat.  Add pepper,
  zucchini, onion and asparagus and saute, stirring, for 5 minutes or until
  crisp-tender.
  
  In a medium saucepan, bring 1-1/4 cups water to a boil.  Add remaining oil
  and couscous.  Cover, remove from heat and let stand 5 minutes.
  
  Spoon couscous onto a serving platter and arrange vegetables on top.
  
  Sue Frederick (ed), "Delicious! Collection"  Posted by Karen Mintzias
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Bouquetiere De Legumes From the Chaparral
 Categories: Side dish, French, Vegetables
      Yield: 4 servings
 
     16 md Asparagus spears
      1 c  Peas, Green
      1 md Zucchini, sliced
      3 tb Margarine
      2 ea Tomatoes, halved
      1 c  Bread Crumbs, Seasoned
      4 ea Artichoke Bottoms
           Salt and pepper
 
  Steam the asparagus and green peas for 5 minutes or until al dente. Remove
  and drain. Saute the zucchini in the butter over medium-high heat for 3
  minutes or until al dente. Remove from heat. Sprinkle the cut surfaces of
  the tomato halves with the bread crumbs. Place under a heated broiler for 1
  minute or until heated through. To serve, place artichoke bottoms on 4
  plates. Place the peas in the bottoms. Arrange the remaining vegetables
  around in an appetizing fashion. Season with salt and pepper to taste.
  
  From the Chaparral Restaruant, Posted by Dorothy Hair
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Vegetable Tofu Scramble
 Categories: Breakfast, Tofu, Vegan
      Yield: 4 servings
 
      2 tb Olive oil
      1 lb Soft tofu
           -- cut into 1/2-inch cubes
      1 md Onion, chopped
      1 md Zucchini
           --cut into 1/2" thick rounds
      1 ea Ear of corn
           --kernels cut off of the cob
           -=OR=-
    3/4 c  -- frozen corn (thawed)
      4 oz Asparagus, trimmed,
           -- cut into 1-inch pieces
      2 ea Garlic cloves, minced
      2 md Tomatoes
           -- cut into 1/2-inch cubes
    1/2 c  Finely chopped fresh basil
      2 tb Tamari
      1 ts Ground cumin
    1/2 ts Turmeric
    1/8 ts Cayenne pepper
 
  In a wok or large skillet, heat the oil over medium-high heat.  Add the
  tofu, onion, zucchini, corn, asparagus, and garlic and stir-fry until
  crisp-tender, about 3 minutes.  Add the tomatoes, basil, tamari, cumin,
  turmeric, and cayenne pepper, and stir-fry until the tomatoes are heated
  through, about 1 minute.  Serve immediately.
  
  John Robbins, "May All Be Fed"  Posted by Karen Mintzias
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Asparagi Di Campo (Cold Marinated Asparagus)
 Categories: Salads, Italian, Appetizers, Vegetables
      Yield: 4 servings
 
    3/4 sm Onion, minced
           Salt
  1 1/2 ts Capers, rinsed & chopped
      1 ts Lemon juice
           Salt & pepper
      1 ea Mint leaf
      1 lb Thin asparagus
 
  Place onion & salt in a bowl large enough to hold the asparagus.  Mix well
  & let steep for 30 minutes.  Add the capers, lemon juice & mint leaf &
  marinate for at least 1 hour.  Mix thoroughly from time to time.
  
  Meanwhile, bring an asparagus cooker to a boil & cook the asparagus until
  tender but still crisp, about 3 minutes.  Drain.  Toss the still warm
  asparagus with the marinade & add salt & pepper.  Toss gently & serve.
  
  Carol Field, "Italy in Small Bites"
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Bean Pasta Primavera
 Categories: Main dish, Pasta, Sauces, Vegetarian
      Yield: 6 servings
 
-----------------------------BEAN PEPPER SAUCE-----------------------------
  2 1/2 c  White beans, cooked
  1 1/4 c  Vegetable stock
      2 ea Roasted red bell peppers,
           -- peeled & seeded
      1 ts Tarragon
      1 ts Thyme
      1 ts Marjoram
      1 pn Cayenne
    1/2 ts Salt
           Black pepper

-----------------------------------PASTA-----------------------------------
      1 lb Spinach spaghetti
      2 lb Broccoli
      1 lb Asparagus
      3 lg Yellow peppers
      3 ea Bunches spinach, torn
    1/2 c  Basil leaves, shredded
  1 1/2 tb Poppy seeds
           Salt & pepper, to taste
      8 ea Oil packed sun dried
           -- tomatoes, drained &
           -- slivered
 
  Combine 1 1/2 c beans, stock and roasted peppers in food proc. Blend until
  smooth and creamy. Fold in herbs, and season with cayenne or paprika, salt
  and pepper. Set aside.
  
  Cook pasta in boiling water according to package directions. Meanwhile,
  prepare veggies.
  
  Remove broccoli florets from stalks and cut into bite sized pieces. Peel
  broccoli stalks and cut diagonally into 1/4 inch thick slices. Cut
  asparagus stalks diagonally into slices about 1 inch long. Remove seeds
  from peppers and cut into long slivers.  Steam broccoli, asparagus and
  peppers until tender crisp--about 10 mins, and set aside. Steam spinach 3-4
  mins.  Cool, press out excess liquid and chop coarsley.
  
  Place pasta in large warmed bowl.  Add sauce, veggies, basil, poppy seeds,
  and remaining 1c white beans.  Toss gently to mix.  Season with salt and
  pepper and garnish with sun dried tomatoes.
  
  "Vegetarian Times"  Posted by Lisa Greenwood
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Shrimp And Asparagus Salad
 Categories: Salads, Fish/sea, Vegetables
      Yield: 4 servings
 
      1 lb GREEN OR PURPLE ASPARAGUS
           TRIMMED & CUT IN 1/2 "Pieces
      1 lb Cooked, pealed & cleaned
           Shrimp..................
    1/2 c  Chopped red bell pepper
      1 c  Mayonnaise (not salad dressg
    1/4 c  Finely chopped parsley
    1/2 ts Freshly ground white pepper
    1/2 ts Celery seed
    1/2 ts Salt
      1 tb Prepared horseradish
    1/4 c  Freshly squeezed lemon juice
           Endive or Green leaf lettuce
      2    Hard-cooked eggs, diced
      4    Lemon wedges
 
      Cook green asparagus in boiling salted water until barely tender, about
  1 minute.  If purple asparagus is tender, don't cook at all. In mixing
  bowl, combine asparagus, shrimp and bell pepper.  In another bowl, mix
  mayonnaise, parsley, pepper, celery seed, salt, horseradish and lemon
  juice; stir into shrimp mixture.  Spoon onto endive or lettuce; sprinkle
  with eggs and garnish with lemon wedges.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Skillet Chicken with Asparagus
 Categories: Poultry
      Yield: 4 servings
 
      1 lb Boneless, skinless half-
           Chicken breasts (4 ea)
      1 ts Vegetable oil
    1/2 ts Sesame oil
      1 c  PLUS ...
      2 tb Chicken broth
      1 md Onion, sliced
      1    Clove garlic, minced
      1 tb Chopped fresh dill -OR-
      1 ts Dried dill weed
      1 lb Fresh asparagus
      1 tb Cornstarch
      2 oz Jar sliced pimentos, drained
      1 c  Dry orzo (rice-shaped pasta)
           Cooked -OR-
      3 c  Cooked orzo
 
     Rinse chicken breasts and pat dry; remove any excess fat.  Lightly
  sprinkle chicken with paprika.  In a large, nonstick skillet sprayed with
  non-stick cooking spray, heat oils.  Quickly brown chicken on both sides
  over medium-high heat about 5 minutes.  Reduce heat; add 1 c broth, onion,
  garlic and dill.  Cover; simmer 10 to 12 minutes until chicken is tender.
  Meanwhile, trim asparagus spears and rinse, then cook in boiling salted
  water until crisp-tender, about 3 to 5 minutes. Drain and rinse under cold
  water.  Combine cornstarch with remaining 2 T of broth; stir into chicken
  mixture.  Add pimentos. Cook, stirring, until sauce thickens. On serving
  platter, arrange chicken breasts on hot cooked pasta. Add asparagus spears
  to sauce in skillet; heat briefly. Serve asparagus with chicken, pasta and
  sauce.  Garnish with fresh dill if desired.
     Per serving: 275 calories; 33 g protein; 26 g carbohydrate; 4 g fat (1
  sat; 1 monounsat; 2 polyunsat); 66 mg cholesterol; 298 mg sodium; 14
  percent calories from fat.
     From the California Asparagus Commission.
 
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