ASPARAGUS

Asparagus is plentiful right at the moment, and fairly inexpensive.  Tis the season!!!
It is so very good for you.  I know it is an acquired taste - but you might give it a try AGAIN!
I wanted nothing to do with it as a kid, and now I can't get enough.

Here's a recipe to shake it up a bit.

BASIL-ASPARAGUS PENNE
2 Tbsp. olive oil
4 cloves garlic, minced
1/8 tsp. red paper flakes
1 lb. asparagus - chopped
4 tomatoes - peeled, seeded, and chopped
1 C chicken broth
1/3 C fresh basil, chopped
salt and pepper to taste
8 oz. penne pasta, cooked
2/3 C grated parmesan cheese

Heat oil in 12" skillet; saute' garlic and red pepper flakes for 2 minutes.  Add asparagus, tomatoes, chicken broth and basil; heat, covered, about 8 minutes.  Season with salt and pepper.  Spoon pasta, sprinkle with cheese.
Makes 4 - 6 servings.
YUM

This would be a good dish for Easter dinner.

Our Easter dinner will totally from what we have here at home.  I am buying nothing special.  I can come up with a good menu from our pantry.

**Asparagus is also very good raw.  Many people don't realize that.  It has a mild taste.  We like it with dip on a veggie platter.

I am sorry I didn't get to "the edible yard" this week.  That will be a post at the first of the week.
Talk to you Sunday!