Cooking Asparagus
When ready to cook, wash & soak spears in hot tap water to remove any sand. Cut asparagus into 2 inch pieces. Cook in 1-2 inches of boiling water uncovered for 1-2 minutes, then cover and simmer 4-6 minutes longer, until tender. When cooked, it should be bright green with a bit of crunch, not mushy or watery. Serve to taste with salt, pepper, butter, cheese, milk or hollandaise sauce.
Microwave Cooking
Place 1 pound in microwave dish or bowl. Add ¼ cup of water and cover. Cook pieces 3-5 minutes. Stir after half the time. Fork test tenderness.
To microwave frozen asparagus, reduce water to 2 TBS., and cook for 3-6 minutes.
Freezing Asparagus
Wash and prepare as for cooking. Place into strainer or colander. Plunge into rapidly boiling unsalted water for 1-2 minutes. Remove at once. Cool immediately in ice water. Drain well. Pack in freezer bags leaving no head space, then freeze. Do not defrost before cooking and do not refreeze. Cook as normal.
Asparagus Quiche
1 ½ cups grated cheese
1 9-inch unbaked pie shell
1 ½ lbs. Asparagus pieces, cooked
3 eggs
1 can evaporated milk
½ tsp. Salt
¼ tsp. Pepper
Dash nutmeg
Sprinkle cheese in bottom of pie shell. Arrange asparagus over cheese. Beat eggs slightly. Add enough milk to evaporate milk to make 2 cups. Combine with eggs and seasoning. Pour over asparagus. Bake at 375 degrees for 4 minutes. Let stand 10 minutes before cutting into wedges. Makes 6 servings.
Michigan Asparagus Guacamole
4 cups (1-lb.) snapped Michigan asparagus.
1 small garlic clove, minced
2 tsp. Lime or lemon juice
¼ cup canned, chopped green chiles
½ tsp. Salt
½ tsp. Cumin
2 Tbs. Finely chopped onion
½ cup chopped tomato
Cut asparagus into pieces and cook in small amount of water until tender. Drain well and cook thoroughly. In food processor or blender, process asparagus, garlic clove, lime juice, green chiles, salt and cumin until mixture is smooth. Scrape bowl frequently. Remove from bowl and stir in onion and tomato. Chill thoroughly before serving with tortilla chips or cut vegetables. Makes 2 cups. Fat-Free!
Cream of Asparagus Soup
1 pound asparagus pieces
1 medium onion, chopped
¼ cup butter
¼ cup flour
½ tsp. salt
¼ tsp. nutmeg (optional)
milk
Cook asparagus in small amount of water. Drain, save liquid. Cook onion in butter until soft. Stir in flour & seasonings; cook and stir until pasty. Add enough milk to asparagus juice to make 1 quart. Add flour to mixture, cooking and stirring until slightly thickened. Add asparagus to milk mixture and heat. Garnish with shredded cheese or croutons. Serve 6.
Asparagus and Chicken Casserole
2 large chicken breast
1 ½ lbs. Asparagus pieces
1 can cream of celery soup
1 bay leaf
salt & pepper Simmer chicken with seasoning in water for 1 hour, cool. Remove chicken from bone and cut in bite size pieces. Cook the asparagus, drain. Layer the asparagus, chicken, and cream of celery soup in a casserole dish. Sprinkle with Parmesan or grated cheese. Bake in 450 degree oven for 20 minutes. | 
