European Stars and Stripes (Newspaper) - May 25, 1990, Darmstadt, Hesse                                Magazine americans accustomed to Green asparagus discover a new a healthful a culinary treat in tasty stalks of Pale German  taste of Prev by Marion Burros new York times for food fanatics Spring s warmer weather longer Days Cherry blossoms and azaleas Are much less important than tender Young spinach leaves slender stalks of rhubarb strawberries that Are red from top to Bottom and asparagus at reasonable prices. A Boon to healthful eating and intensely flavorful fresh produce requires less fat and fuss to produce delightful dishes. Who would have thought that potato pancakes could be considered a Low fat dish most of us have always eaten them dripping in fat and topped with sour Cream but a Little experimentation proves that potato pancakes can be almost As Good for you As baked potatoes these done to look like the usual potato Pancake but the addition of asparagus adds color and texture and the grated cheese gives them Richness and body. Fettuccine with asparagus and Ginger Cream sauce actually uses no Cream. Instead this take off on pasta Primavera uses a mixture of reduced fat Ricotta cheese and nonfat Yogurt to provide creamy texture without fat. Ginger adds sparkle and accentuates the freshness flavorful and nonfat too of the asparagus. Spinach is readily available the year round in the United states but it is in the Spring that the tender Young leaves can be found. They Are Well Worth the search. Try them in this Linguine dish and also raw in a salad with raw mushrooms garlic and a dressing of Oil and vinegar. Strawberry and rhubarb compote and sauce have always been a culinary sign of Spring. For something More glamorous than the Homey old dishes Here is an idea adapted from the gourmet Gazelle Cookbook by Ellen Brown Bantam 1989. The heavy Cream in the traditional recipe has been replaced by nonfat Yogurt and the sweetness comes from the Creme de Cassis and the preserves instead of from sugar. If you Don t Teli your guests that these dishes Are Good for them they la never know the difference. Spinach Linguine with anchovies spinach preparation 15 minutes cooking time 5 minutes 3 quarts water 2 Tablespoons Olive Oil 4 Teaspoons hot chill Oil with garlic 10 Anchovy fillets rinsed drained and minced Fine 4 Teaspoons minced garlic 2 pounds fresh Loose Young spinach washed and trimmed 12 ounces fresh spinach Linguine. Boil water for pasta. Heat the Olive and Chili oils in a Large heavy pot. Add the anchovies and garlic and Cook Over High heat stirring until the garlic begins to Brown. Add the spinach and stir. Cover and Cook until it is wilted just a few minutes. Meanwhile Cook the Linguine for about 2 minutes. Drain the Linguine and add to spinach toss Well. With one Spring Lamb chop per person this makes a continued on Page 14 Friday May 25, 1990 the stars and stripes a a a Page 13