1 1/2 pounds fresh asparagus

1 1/2 pounds fresh asparagus spears

1/2 cup commercial sour cream

1/2 cup grated Parmesan cheese

2 tablespoons mayonnaise

Snap off tough ends of aspara gus. Remove scales from stalks witf a knife or vegetable peeler, if de sired.

Cook asparagus, covered, in boiling salted water 8 to 10 minutes oi until tender; drain. Arrange asparagus in a serving dish, and keep warm.

Combine sour cream, Parmesan cheese, and mayonnaise in top of a double boiler. Place mixture over boiling water, and heat thoroughly; stir frequently. Pour sauce over warm asparagus, and serve immediately. Yield: 6 servings.

Chilled asparagus in

mustard sauce

1 pound fresh asparagus i'<

1/2 cup plain yogurt

2 1/2 tablespoons Dijon mustard

2 tablespoons mayonnaise

1 tablespoon minced fresh dill

1 tablespoon minced fresh chives

1/8 teaspoon freshly ground pep-! per

Lettuce leaves

Cherry tomatoes (optional)

Snap off tough ends of asparagus. Remove scales with a knife or vegetable peeler, if desired. Cook asparagus, covered, in a small I amount of boiling water 5 minutes or ; until crisp-tender; drain. Rinse with ; cold water; drain. Place in refrigera- ■ tor to chill.

Combine yogurt and next 5 in- ! gradients; chill. !

Place asparagus on a lettuce- ! lined plate, and top with yogurt mix- ; ture. Garnish with cherry tomatoes, ; if desired. Yield: 4 servings. •

Classics, show

tunes at LFCC

L

Lord Fairfax Community College in cooperation with Festive Strasburg will present a concert of classical and Broadway music by Robert Patton, of the Air Force Singing Sergeants.

Mr. Patton will be accompanied by a pianist from the Kennedy Center of LFCC’s Baldwin Grand. The concert will be held at Lord Fairfax Community College in Middletown in the Special Events Center on May 12, at 7:30 p.m. Tickets at the door will be $10 for adults and $7 for students and senior citizens.