36-48 lg asparagus spears
1 tsp salt
juice of 1/2 small lemon
6 tbs butter, cut into thin pats & softened

wash the asparagus in a sinkful of cold water. bend the tough bottom portion of each spear back until it snaps off. steam the asparagus over rapidly boiling salted water; they are ready when the stem end is fork tender, 8-10 minutes. while the asparagus cook, in a small saucepan, simmer the lemon juice until it is reduced by half. remove the sauce from the heat and beat the butter into the lemon juice. serve the asparagus with individual butter crocks or dipping sauce bowls filled with the sauce.

4-6 servings

2 (6 oz) jars marinated artichoke hearts
1 small onion, finely chopped
4 eggs
1/4 cup fine dry bread crumbs
1/4 tsp salt
1/8 tsp black pepper
2 tbs chopped fresh parsley
1/8 tsp dried oregano
1/8 tsp tabasco sauce
2 cups grated cheddar cheese

preheat the oven to 325°. drain the artichokes, saving the marinade from 1 jar. in a small skillet, saute the onion in the marinade; cut up the artichokes and add them to the skillet. in a large bowl, beat the eggs and add the bread crumbs and seasonings. stir in the remaining ingredients and turn the mixture into a greased 7″x11″ pan. bake for 30 minutes. serve hot or cold.

3/4 cup fresh green beans, cut into 2″ pieces
2 tbs chopped onions
2 tsp butter OR margarine
1/4 cup sliced fresh mushrooms
pepper, to taste

in a saucepan, cook beans in water for 6-8 minutes, or until tender. in a skillet, saute onions in butter until tender. add mushrooms; cook & stir for 1 minute. drain beans; add the mushroom mixture & pepper.

1 serving

2 1/2 cups fresh OR frozen sugar snap peas
2 cups fresh OR frozen corn
1 small sweet red pepper, julienned
1/4 cup water
1 tbs butter OR margarine
1 tsp minced fresh dill OR 1/4 tsp dried dill
1/8 tsp salt, optional
1/8 tsp pepper

place peas, corn, red pepper & water in a saucepan; cover & cook over high heat for 2-4 minutes or until veggies are crisp-tender. drain. add butter, dill, salt if desired, & pepper; toss to coat.

8 servings

1 lb fresh sugar snap OR snow peas
1 tbs vegetable oil
1/2 cup finely chopped, fully cooked ham
1 clove garlic, minced
1/2 tsp dried thyme
1/8 tsp salt
1/8 tsp pepper

cook peas in a small amount of water until crisp-tender, about 3-4 minutes. heat oil in a large skillet; add ham, garlic and thyme. cook and stir for 2 minutes. drain peas; add to skillet and saute for 2 minutes. season with salt and pepper.

8 servings