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More Asparagus Receipes Following the May 26 issue of the Rappahannock News which featured asparagus receipes Mrs. Mary Williams shared the following four receipes with us. We hope you enjoy trying these dishes. Pasta with Spring Asparagus 8 ounce penne or ziti pasta 1 pound asparagus 1/4 cup olive oil 2 tablespoons lemon juice 2 tabelspoons chopped chives 1 garlic clove, minced 1/4 teaspoon sugar 1 teaspoon salt 1/4 teaspoon pepper 4 ounces Gorgonzola or blue cheese, crumbled Preparation: Cook pasta according to package directions; drain, cool slightly. Diagonally cut asparagus into 2 inch lengths. In large skillet, bring 1 1/2 inch salted water to a boil. Add asparagus and cook until tender, about 8 minutes. Drain and cool in cold water. In large bowl, combine oil and next 6 ingredients. Add pasta and asparagus; toss. Sprinkle with cheese. Serve at room temperature. Asparagus Quiche 11/2 pound asparagus, trimmed 21/2 cups nonfat cottage cheese 4 ounces part-skim mozzarella 1 green onion, coarsely chopped 1/2 cup parsley legg 3 egg whites 1 teaspoon stone-ground mustard 1 1/2 tablespoons grated Parmesan cheese 1 Coat 10-inch quiche pan with nonstick cooking spray.
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