Asparagus

Roast: spears, 400 degrees for 20 minutes
Asparagus is done when the color is bright and vivid and the stalk is tender when pierced with a fork.

Additional Information (Web Sites)
To learn more about asparagus, read Suite 101's Pat Churchill's (Kiwi Kitchen) article:
http://www.suite101.com/article.cfm/kiwi...
California Asparagus Commission
http://www.calasparagus.com
Recipes
Baked Asparagus Gruyere
Recipe By: TJ Hill - Appetites Catered
1-pound asparagus tips
1 teaspoon unsalted butter
3 tablespoons water
1/2 cup Gruyere cheese -- grated
3 tablespoons pine nuts -- toasted
1-tablespoon olive oil
1/4-teaspoon pepper -- to taste

Melt butter in an ovenproof skillet, over a high flame. Arrange asparagus in pan. Add 3 tablespoons water, cover, and steam for 2 minutes sprinkle stems (not tips) with cheese and nuts. Drizzle with oil. Season with pepper.

Bake, uncovered, @ 350 degrees for 5 minutes, until cheese melts. Remove from oven. Serve hot.

Yields: 4 servings
Stir-Fried Asparagus
Recipe By: Public domain recipe
1-pound asparagus
1/2 cup water
1/2 teaspoon chicken bouillon - instant
1-tablespoon cornstarch
1-tablespoon water - cold
2 tablespoons vegetable oil
1 1/2 cups fresh mushroom - sliced
1/8-teaspoon fresh ground black pepper

Cut asparagus into 1" pieces and steam lightly. Mix 1/2 c water and the dry bouillon; reserve. Mix cornstarch and 1T water; reserve. Heat oil in wok or 12 inch skillet over medium heat. Add asparagus, mushrooms, salt and pepper. Stir-fry about 1 minute. Stir in bouillon mixture and heat to boiling. Stir in cornstarch mixture. Cook and stir until thickened, about 10 seconds. Serve as a side dish or entrée.

Yields: 4 servings
Asparagus Soup
2 pounds asparagus
2 large potatoes
2 tablespoons dill
1/4 cup unbleached flour
1 cup rice milk
1 salt to taste
Cut potatoes into small pieces. In an approximately 3 qt. saucepan, boil potatoes until extremely tender. While this is happening, wash asparagus. Remove woody ends. Cut into 1" sections, setting aside tips. Add non-tip sections to potato pot and cook until asparagus has gone beyond bright green to olive green (but not brown). Add dill.

Asparagus should be soft enough to mash along with potatoes, in the cooking water. Don't throw out any of the cooking water.

Lightly brown flour in a small saucepan and allow to cool somewhat before adding rice milk. Add liquid gradually to make a smooth pseudo-roux and add the roux to the soup. Add the

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