RHUBARB MUFFINS

ASPARAGUS RECIPES<= /o:p>

Fresh picked asparagus = is tender all the way down. You might want to use a vegetable peeler on the la= st couple inches.

Store in refrigerator. = Can keep fresh or refresh if set upright in an inch or two of water.=

Wash well-great eaten raw. One-half cup of cut up asparagus has 22 calories, less than 1 gm. fa= t, 2 gm. protein, 4 gm. carbohydrates, 1 gm. fiber. It also contains potassium, vitamin A, and vitamin C.

C= ream of Asparagus Soup

2 large leeks &= nbsp; &nbs= p; &= nbsp; &nbs= p; 1/2 teas. salt

2 Tbls. butter &= nbsp; &nbs= p; &= nbsp; &nbs= p; 1/4 teas. pepper

4 cups chicken broth &= nbsp; &nbs= p; &= nbsp; 1 pound asparagus

2 medium potatoes, peel= ed and diced &nbs= p; 1/2 cup whipping cream

Trim the roots and the leaves from the leeks, leaving only the white and about 2 inches of the gre= en sections. Rinse well; split lengthwise and slice crosswise about 1/4 inch thick. Saute leeks in butter in heavy pan over low heat about 10 minutes or until softened. Stir in chicken broth, potatoes, salt and pepper. Bring to a boil over high heat. Meanwhile, trim off tips from asparagus and reserve for garnish. Discard stem ends if tough. Chop remaining asparagus into 1-inch pieces. Add to boiling soup. Reduce heat and simmer, uncovered, about 10 minutes or until vegetables are tender. Process in a food processor or blen= der until pureed. Return soup to clean saucepan. Stir in cream; heat through. Garnish with asparagus tips*.

*To prepare asparagus f= or garnish, bring salted water to boil in a small saucepan. Add reserved aspar= agus tips: cook about 3 to 5 minutes or until just tender; drain well.

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R= oasted Asparagus with Brown Butter

3 Tbls. butter &= nbsp; &nbs= p; &= nbsp; &nbs= p; 3/4 teas. salt

3 pounds asparagus &= nbsp; &nbs= p; &= nbsp; 1/2 teas. freshly ground black pepper

1 Tbls. olive oil<= /o:p>

Preheat oven to 450 degrees. Meanwhile, in a small sauce pan, melt butter over moderate heat and cook until golden brown, about 2 minutes; immediately remove pan from heat = but keep warm. Toss asparagus with oil, salt and pepper and spread on a baking sheet. Roast 5 to 12 minutes or until tender, depending on thickness of the spears. Transfer to serving plates and pour brown butter over, Serve immediately.

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G= rilled Asparagus on Toast

Mix butter and horserad= ish to taste and spread on thin slices of dark bread, such as pumpernickel. Cov= er bread with a layer of cooked asparagus stalks and sprinkle with grated Swiss cheese. Place under a broiler until cheese browns and bubbles.

A= sparagus Impossible Pie

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2 cups asparagus, cooked and cut up &nb= sp; 3 eggs

1 cup shredded cheddar cheese &= nbsp; &nbs= p; 1 1/2 cup milk

1/2 cup green pepper, chopped = &nb= sp; 1 teas. salt

1/2 cup onion, chopped<= span style=3D'mso-tab-count:1'> &= nbsp; &nbs= p; &= nbsp; 1/4 teas pepper

3/4 cup Bisquick baking= mix

Combine asparagus, green pepper, onion and cheese. Transfer into greased pie plate. Blend Bisquick, milk, eggs, salt and pepper until smooth and pour over asparagus mixture. B= ake at 400 degrees for 35-40 minutes.

B= aked Risotto

1 tbls. olive oil &n= bsp; = ; &n= bsp; = ; &n= bsp; 1/4 teas. freshly grated nutmeg

1 small onion, minced &= nbsp; &nbs= p; &= nbsp; 1/2 cup grated Parmesan cheese

salt to taste

1 cup Arborio rice or short-grain white rice

2 cups vegetable or chi= cken broth

4 cups loosely packed f= resh spinach leaves, rinsed, dried, and finely chopped

10 thin spears fresh asparagus, rinsed, trimmed and cut into 2-inch diagonal pieces

Preheat oven to 400 degrees. In medium saucepan, combine oil, onion and salt over medium heat. = Stir and cook until onion is translucent, about 4 minutes. Add rice, stirring to coat with oil. Stir in broth, spinach, asparagus and nutmeg. Bring just to a simmer over moderate heat.

Stir in half the cheese, then pour into 1-quart casserole and smooth surface. Sprinkle with remaining cheese, cover and bake in center of oven until rice is cooked through and h= as absorbed most of the liquid, about 35 to 40 minutes.

Baked rice should be mo= ist but not soupy. Serve immediately as main dish or side course. Can substitute another vegetable for asparagus.

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