European Stars and Stripes (Newspaper) - May 10, 1991, Darmstadt, Hesse                                Recipes purrs is prefer their asparagus Plain with just a bit of melted butter and or Lemon juice. If you want to get creative however there Are endless ways to prepare asparagus. Make a soup add it to pasta use it in a salad or Melet below Are some suggestions either White or Green asparagus can be used in these a recipes unless otherwise specified. Asparagus and hazelnut soup _ i Pound asparagus Spears 5 cups water j a. It cup water a cup shelled hazelnuts finely chopped -1 Glass dry Sherry 1 Vamp cups Light Cream Salt and Pepper to taste Cut tips off asparagus and Reserve. Boil remaining asparagus in the water about 15 minutes. Reserve Stock Cool asparagus and process in blender or food processor a a melt butter in a pan add hazelnuts and saute 5 minutes a until they have turned Brown. Add asparagus Stock and bring to boil. Add asparagus tips and simmer 12 minutes season soup add Sherry and Cream stir and reheat but do not allow to boil from Mediterranean vegetarian cooking by Colin Spencer the or sorts a publishing group 1986asparagus casserole vhf cups cooked asparagus pieces and tips 8 ounces Spaghetti 2 Tablespoons butter or Margarine 2 Tablespoons flour _ _ 1$upmilk \ Quot a 3 or More drops Tabasco sauce 14teaspoon Salt a 1. _ _ a scup grated cheese Vicc or cup buttered bread crumbs Jook Spaghetti in boiling salted water Al Dente of asparagus following directions in related Story tin and Reserve liquid. A melt butter or Margarine in a Saucepan and stir in flour add asparagus liquid and milk stirring constantly until mixture thickens. Remove from heat. Add seasoning cheese and stir until smooth. Rut a layer of cooked Spaghetti in a greased 1-Quprt baking dish add a layer of asparagus then player of sauce repeat layers until All of the ingredients Are used. Cover top with buttered crumbs bake 20 minutes in a 350-degree oven. Serves 6. _ Lesui Kentucky cd a Kex it of. The Ouner journal and / v a a a a r v a a a  a i / a re or a i asparagus cheese strata 2 cups milk 1 1 Pound fresh asparagus vhf cups shredded cheese 4�ggs 8 slices bread on the stale Side 2 Tablespoons minced onion vhf Teaspoons Salt is Teaspoon Peppera 2,Tablespoons butter melted a continued on Page 16 preparation and cooking techniques by Joan Drake the los Angeles times. A a. A. A. V v 1. V 1.in. A a 1. When you prepare asparagus decisions such As How thick the stalks should be the proper Way to trim ends and whether to Peel the Spears Are governed More by personal preference than by Concrete rules however peeling is a must for the White asparagus now seen in european markets.  cooking methods Are acceptable for asparagus be it Green or White. Asparagus stalks Range from Pencil thin to about 16-Inch thick. Whichever diameter is selected however the Spears should be straight and firm. If buying Green asparagus look for those that Are Bright Green almost their entire length and have tightly closed tips. A Pound of asparagus generally yields two Servings As a Side dish a a it is bust to Cook asparagus within a Day or two after Purchase in the meantime Cut a Small portion from the Bottoms and refrigerate  upright with the Stem ends in water or wrap the ends in wet paper towels and  a plastic bag to prepare for cooking snap off the Tough lower ends of the Spears where they break easily step 1or Cut off the Woody ends with a Sharp paring  Green asparagus Spears is optional but thick Spears will Cook More evenly if the Scales and outer skin Are removed using an asparagus peeling tool step 2a swivel bladed vegetable Peeler or a Sharp knife Peel to a within an Inch or two of the tips when a vegetable Peeler is used it s Best to place the Spears on atlatl surface. Rinse the prepared asparagus Well under cold running water to remove any Sandy soil that might be hidden in the tips Cook by one of the following methods. To Boll place Spears in a wide Semi step 3add an Inch of water and boil covered for five to eight moles until just tender when pierced Drain a 4. To steam arrange Spears in the top of a Steamer step 4 or on a rack Over to Ramg water. Cover and steam eight to 12 minutes for Green asparagus or slightly longer for White asparagus just until tender when Pierce to steam boil loosely lie the Spears with string and place in the Steamer Basket step 5then lower itto the Steamer step 6 there should be enough to Ramg water in the Bottom of the vessel to cover the lower Poplion of the stalks by about an Inch with this method the  of the stalks Are boiled and the tender lips steamed if an asparagus Steamer is not available the Spears May be placed in the Bottom of a double boiler and covered with the inverted insert steam boil just until tender when pierced. To microwave arrange t Pound of asparagus in a microwave Safe baking dih so the tips Are toward the Center. Add 2 to 3 Tablespoons water cover and 1 microwave on High 100 percent Power for about five minutes rearranging the Spears about Halfway through the cooking time. Allow to stand covered another five minutes before serving. Quot a asparagus Spears May be served hot with butter Oil Lemon juice or Hollan Daise sauce. They can also be chilled and served with Mayonnaise or Vinaigrette dressing which should be added just before serving the acid in the dressing will turn the Spears yellow. T a step 1 a to prepare asparagus for cooking snap off the Tough lower ends of the Spears. Step 2 a peeling Green asparagus is optional. A White asparagus however must be peeled. Use a vegetable or asparagus Peeler to remove the Tough layer below the  3 there Are several cooking methods. One uses a wide Skillet with a Small amount of water. Step 4 a asparagus May also be cooked in a Steamer or on a rack Over boiling water. Step s a to steam boil in asparagus cooker tie loosely with string and place in wire Basket. A time photos by Mihoci a it Ward 6 step 6 a lower Basket into pot which has enough water to cover the ends of stalks. May 10,1991 the stars and stripes a Page 15