I don’t think I’m far off on the description, do you? Besides, I’m just trying to get in on some of the Kate & William hysteria that is sweeping across England — and the US.

Seriously, every time I go to the store, I pick up a bunch of asparagus. It is affordable, delicious, and so very good for you. Each stalk is packed with vitamins A, C, B6, as well as calcium, magnesium, and zinc. As a bonus, asparagus is also a GREAT source of dietary fiber.

Besides being a wonderful food, asparagus has long been used as a medicine. "Asparagus has long been recognized for its medicinal properties," wrote D. Onstad, author of Whole Foods Companion: A Guide for Adventurous Cooks, Curious Shoppers and Lovers of Natural Foods. "Asparagus contains substances that act as a diuretic, neutralize ammonia that makes us tired, and protect small blood vessels from rupturing. Its fiber content makes it a laxative, too."

I was reading that a recipe for cooking asparagus was found in the oldest surviving recipe book dating from the 3rd century AD, titled Apicias, De re Coquinaria, Book III. The name Apicias meant anyone who had a refined love of food, and was named after Marcus Apicius, a Roman gourmet and “lover of fine luxury”. This recipe book can be “Googled”, and one can read and try out a collection of Roman cooking recipes. However, if that is too much trouble, just scroll down and read the one’s I’ve enclosed.

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Asparagus and Pasta

Makes 2 (1 1/2 cup servings)

4 ounces whole-wheat penne pasta, (about 1 1/2 cups)
1/2 bunch asparagus, trimmed and cut into 3/4-inch pieces
3/4 cup whole milk
2 teaspoons whole-grain mustard
2 teaspoons all-purpose flour
1/8 teaspoon salt
1/4 teaspoon freshly ground pepper
1 teaspoon extra-virgin olive oil
2 tablespoons minced garlic
1 teaspoon minced fresh tarragon, or 1/4 teaspoon dried
1/4 teaspoon freshly grated lemon zest
1 teaspoon lemon juice

1. Bring a large saucepan of water to a boil. Cook pasta for 6 minutes. Add asparagus and continue cooking, stirring occasionally, until the pasta and asparagus are just tender, about 3 minutes more. Drain and return to the pot.

2. Meanwhile, whisk milk, mustard, flour, salt and pepper in a medium bowl. Heat oil in a small saucepan over medium-high heat. Add garlic and cook, stirring constantly, until fragrant and lightly browned, 30 seconds to 1 minute. Whisk in the milk mixture. Bring to a simmer, stirring constantly, and cook until thickened, 1 to 2 minutes. Stir in tarragon, lemon zest and juice.

3. Stir the sauce into the cooked pasta and place over medium-high heat. Cook, stirring constantly, until the sauce is thick, creamy and coats the pasta. Stir 1/4 cup Parmesan into the pasta until combined. Serve the pasta topped with the remaining 1/4 cup Parmesan.

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Asparagus Soup

Makes 6-1 cup servings

2 tablespoons butter
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
1/2 teaspoon salt
1/2 teaspoon curry powder
1/4 teaspoon ground ginger
Zest and juice of 1 lemon, divided
2 cups diced peeled red potatoes
3 cups vegetable broth, or reduced-sodium chicken broth
1 cup “lite” coconut milk
2 cups 1/2-inch pieces trimmed asparagus, (about 1 bunch)
Freshly ground pepper to taste
1/4 cup crème fraîche, or reduced-fat sour cream (see Note)
1/4 cup finely chopped scallion greens, or fresh chives

1. Melt butter and oil in a large saucepan over medium heat. Add onion and 1/4 teaspoon salt and cook, stirring often, until golden, about 5 minutes. Stir in curry powder, ginger, lemon zest and potatoes and simmer, stirring occasionally, for 5 minutes. Stir in broth, coconut milk and asparagus. Bring to a simmer over medium heat, partially cover and continue to cook until the potatoes are tender, about 15 minutes.

2. Puree the soup with an immersion blender or a regular blender (in batches) until smooth. (Use caution when pureeing hot liquids.) Season with the remaining 1/4 teaspoon salt and pepper.

3. Whisk crème fraîche (or sour cream), lemon juice and scallion greens (or chives) in a small bowl and garnish with a swirl of it.

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Asparagus Bundles

1 bar cream cheese
1/2 pound Proscuitto (thinly sliced)
1 lb asparagus – preferably the thinner kind
Parmesan cheese
cooking spray (Pam)

Preheat oven to 375°F.

Simmer asparagus for about 8-10 minutes depending on size; drain and let cool.

Lay out slice of Proscuitto and place about 3-4 asparagus in center; top asparagus with a tablespoon of cream cheese. Wrap Proscuitto around asparagus and crame cheese.

Repeat for desired quantity of servings. Place on greased cookie sheet. Spray tops of bundles with cooking spray. Sprinkle with Parmesan cheese and bake for approximately 12-15 minutes.

Read more about it at www.cooks.com/rec/view/0,1646,135179-254194,00.html
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