Asparagus Supreme
Dorothy Sopata

4 c. fresh mushrooms, halved
1/4 tsp. pepper
1 c. chopped onions
1 c. milk
4 T. butter
2 pkg. frozen cut asparagus, cooked
2 T. flour 
1 tsp. instant chicken bouillon (granules)
1 1/2 tsp. lemon juice
  3/4 c. bread crumbs (I use less)
1/2 tsp. salt
1 T. butter

In large skillet, cook mushrooms and onions, covered, in 4 tablespoons butter, until tender, about 10 minutes (stir once in a while). Remove mushroom mixture (I drain it), leaving butter liquid in skillet. Blend in flour, bouillon, salt and pepper. Blend well and stir in milk. Cook and stir until bubbly. Stir in mushroom mixture, asparagus and lemon juice; mix well. Pour in greased (9x13-inch) casserole dish; sprinkle bread crumbs. Dot with butter. Bake 30 minutes at 350°, or until bubbly. Or, before baking, refrigerate overnight; bake in preheated oven 350° for 45 minutes or until hot. Serve.

Lemony Asparagus and New Potatoes
Geri O'Connell

12 oz. asparagus spears
1/2 tsp. shredded lemon peel
8 whole, tiny, new potatoes, cut into quarters
1/4 tsp. salt
1/4 tsp. dried thyme, crushed
2 tsp. olive oil

Snap off and discard woody bases from asparagus. Cut into 2-inch pieces. Set aside. In a 2-quart saucepan, cook potatoes, covered, in a small amount of boiling water for 10 minutes. Add asparagus. Cook, covered, about 8 minutes. Drain, and put in serving bowl.

Dressing:
Combine olive oil, lemon peel, salt and thyme. Add to vegetables and toss. Serve warm. Yield: 4 servings.

Nutritional Information:
105 calories, 3 gm total fat, 0 gm saturated fat, 0 mg cholesterol.

Revised: August 12, 2006