Easy Garlic Rosemary Asparagus

1 bundle of asparagus (about 1 pound)

1 tablespoon olive canola oil

1 clove garlic, minced

1 sprig of rosemary, finely chopped

Pinch salt and black pepper

1/2 lemon

Grated Parmesan cheese (optional)

Snap off the tough ends of each asparagus spear. Rinse the spears well and bundle them together using a thick rubber band or string placed around the upper portion of the stalks. Bring a large pot of water to a boil over high heat. Meanwhile, fill another container with enough ice water to submerge the cooked asparagus in. When the water comes to a boil, submerge the asparagus bundle and allow the water to return to a boil. Cook for 1 minute. Remove the asparagus bundle and immediately plunge it into the ice water. Let cool for about 5 minutes. Remove the rubber band and drain well. Warm a saute pan or skillet over medium heat. Add the oil followed by the garlic, rosemary, salt and pepper. Cook for about 1 minute. Add the asparagus and cook until warmed through (no more than a minute or two or the asparagus will be overcooked). Garnish with a squeeze of lemon juice and grated Parmesan cheese, if desired. Makes 4 to 6 servings.

— Recipe by Gary Novosel for “Jayni’s Kitchen.”

Pasta with Asparagus Sauce

1 pound asparagus, trimmed and peeled, stem ends and peelings reserved

8.8-ounce package dried Italian egg noodles

2 teaspoons kosher salt

Freshly ground black pepper to taste

1 tablespoon good olive oil

Freshly grated Parmesan cheese (optional)

Separate the asparagus tips from the stems. Cut the stems into 11/2-inch pieces. Reserve the stems and tips individually. Bring about 1 quart water to a boil in a medium saucepan. Add the asparagus stems. Cook for 7 to 8 minutes, until a knife easily slips into the flesh. Remove with a slotted spoon and reserve.

Add the asparagus tips to the water. Cook for 2 to 3 minutes, just until tender. With the slotted spoon, remove to a strainer or colander; rinse under cold running water. Drain; reserve.

Add the trimmings to the water. Cook for 20 to 25 minutes, or until the broth is reduced to 1 cup and tastes strongly of asparagus. Strain the broth, pressing down on the solids to extract as much flavor as possible. Discard the solids.

Put the reserved stems through a food mill fitted with the medium disc to remove the fibers; there will be a generous 1/2 cup liquid. Strain through a fine sieve to remove any remaining fibers. Reserve.

Bring a large pot of salted water to a boil. Add the noodles and cook for 2 minutes, or until softened but still quite firm. Drain.

Combine the asparagus broth and liquid in the pot. Bring to a boil. Stir in the pasta. Cook over low heat, stirring continuously, until the liquid is mostly absorbed. Stir in the salt, pepper, oil and asparagus tips. Cook for a few minutes longer, until the liquid is fully absorbed. Serve immediately, topped with Parmesan, if desired.

— Recipe from The Associated Press.

Fresh Asparagus Soup

1 pound fresh asparagus, chopped

1/2 cup chopped fresh onion

1 can (13 ounces) chicken broth

2 tablespoons butter or margarine

2 tablespoons flour

1 teaspoon salt

Few grains pepper

1 cup milk

1/2 cup sour cream

1 teaspoon fresh lemon juice

Cook asparagus in covered saucepan with onion and 1/2 cup chicken broth 6-8 minutes or until asparagus is just tender. Press through food mill or blend in electric blender until smooth. Melt butter or margarine; blend in flour, salt and pepper. Stir in remaining chicken broth. Cook over medium heat, stirring constantly, until mixture reaches boiling point. Stir in asparagus puree and milk. Stir a little hot mixture into sour cream; stir into hot mixture. Add lemon juice. Heat just to serving temperature, stirring frequently. Serve with a sprinkling of fresh chives, as desired. Makes about 4 cups.

— Recipe from Karen Pendleton of Pendleton’s Country Market.

Asparagus Divine

1/2 pound asparagus

1/4 cup butter

1/4 cup flour

2 cups chicken broth

1/2 cup whipping cream

3 tablespoons cooking sherry

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 cup grated Parmesan cheese

1/4 to 1/2 cup grated Mozzarella and Colby cheese (optional)

3 chicken breasts, cooked

Cook asparagus, drain, Put on bottom of 9×5 pan. Remove skin and bones of chicken. Slice. Place on top of asparagus. Melt butter in a frying pan. Blend in flour and slowly add chicken broth. Add whipping cream, sherry, salt, pepper and Parmesan cheese to the mixture. Pour over chicken and asparagus. Top with mixture of grated Mozzarella and Colby cheese, if desired. Bake at 350 degrees for 1/2 hour or until golden brown. Serve over rice or potatoes.

— Recipe from Karen Pendleton of Pendleton’s Country Market.

Asparagus Spice Cookies

2 eggs

1/2 cup nuts, chopped

1/2 cup white flour

1/2 teaspoon cloves

1 package (18 1/2 ounces) yellow cake mix

1/2 cup raisins

3/4 cup cooking oil

1 teaspoon cinnamon

1/4 teaspoon ginger

1 cup cooked asparagus, mashed

Blend all ingredients and mix well. Drop by teaspoon onto ungreased cookie sheet. Bake at 350 degrees for 10-15 minutes, until light brown in color. Makes about 3 dozen.

— Recipe from Karen Pendleton of Pendleton’s Country Market.