Cream of Asparagus Soup (Serves 4)
(From: St. Paul Farmers’ Market)

2 lbs. asparagus
3 cups water
1 chicken bouillon cube
3 tbsp. butter or margarine
1/4 cup green onions, chopped
1 tbsp. chopped parsley (optional)
3 tbsp. all-purpose flour
1/8 tsp. ground nutmeg
1/2 tsp. salt
1/8 tsp. black pepper
1 cup 2% or skim milk

Blanch asparagus in boiling water until tender. Reserve liquid. Add bouillon cube to reserved liquid and dissolve. Add extra water if needed to make 3 cups of broth.

Cut off asparagus tips and reserve. Cut remaining stems into 1-inch pieces. In a blender combine half of the cut stems with 1 cup of broth and process 1 minute until smooth. Repeat with remaining stems. Set aside. Saute' onions and parsley in butter or margarine until soft. Add flour, nutmeg, salt and pepper. Cook 1 minute. Add milk and bring to a boil, stirring constantly. Reduce heat and cook until thickened. Stir in asparagus puree', remaining broth and asparagus tips. Heat through, taste and adjust seasonings.

Oven Roasted Asparagus
(From: Ter-Lee Gardens)

Asparagus
Olive oil
Parmesan Cheese

Arrange spears in a single layer on a cookie sheet. Drizzle with olive oil and sprinkle with salt and pepper or seasonings of your choice. Bake uncovered at 425F for 15 to 20 min. Can be garnished with fresh grated Parmesan cheese.

Asparagus and Chicken Gratin (Serves 6)
(From: Carter’s Red Wagon Farm)

4 cups cooked chicken, chopped
2 cups asparagus spears
1 can cream of chicken soup
1/2 cup sour cream
2 green onions, sliced
1 red pepper, thinly sliced
1 cup cheddar cheese, grated
1/2 cup parmesan cheese
1/2 tsp paprika

Cover base of shallow baking dish with chicken, top with half of the asparagus spears. Mix soup, sour cream, onions, and pepper together; pour over chicken and asparagus. Top with remaining asparagus and cover with combined cheeses. Sprinkle with paprika. Bake on 350 for 30 minutes or until bubbly.

Grandma’s Scalloped Asparagus (serves 4)
(From: Carter’s Red Wagon Farm)

2 lb. asparagus, trimmed and cut into 1 inch pieces
2 cups milk
1/3 cup butter or margarine
1/4 cup flour
1/4 teaspoon salt
1/4 teaspoon pepper
4 hard cooked eggs, sliced
1/2 cup shredded cheddar cheese
1 cup cooked ham, chicken or cubed beef
1/2 cup bread crumbs
2 teaspoons butter, melted

Cook asparagus in 1/2 cup boiling water for 3 min (asparagus will still be crisp). Drain, reserving liquid. Add milk to cooking liquid. In a med. saucepan, melt 1/3 cup butter, stir in flour, salt and pepper. Stir in milk mixture all at once. Cook and stir until thickened and bubbly. Remove from heat. Cover bottom of a greased 2 quart casserole with half of asparagus. Arrange half of eggs over asapragus. Put in half of meat. Spoon in half of sauce, sprinkle with half of cheese. Repeat layers. Sprinkle with bread crumbs and drizzle with melted butter. Bake in 425 degree oven for 20 minutes or until bubbly. Serve over rice, pasta, toast or biscuits.