1 1/2 pound Asparagus

4 Tablespoons Melted Butter

1 Tablespoon Lemon Juice

1/4 cup Freshly Grated Parmesan Cheese

Lemon Wedges

Cut the very bottom end off each stalk of asparagus. Insert a small paring knife under the skin at the base and work it up toward the tip, making the cut shallower as the skin becomes thinner. About 2-3 inches from the tip, taper off the peel completely. Or use veggie peeler.

Find a saucepan or skillet wide enough to hold the spears lying down. Fill it halfway with water, and bring to a boil. Plunge spears into the water and boil for 1 minute. Do not cook through. Immediately lift the asparagus spears from the pan and run them under cold water to stop the cooking action. Drain them and pat dry.

Place the asparagus in one layer in an oven proof dish. Combine the melted butter and lemon juice, and pour over the asparagus. Sprinkle the grated cheese over all and bake in a preheated 500 degree oven for 8 minutes. Lift the asparagus with a wide spatula to serving plates and garnish each plate with a lemon wedge.

Serves 4-6

Marion Morash, "The Victory Garden Fish and Vegetable Cookbook"

1/2 Pound Snow Peas

2 1/2 Tablespoon Peanut Oil

1 Teaspoon Fresh Tarragon, snipped

1 Tablespoon Spearmint, snipped

A Pinch of Cayenne Pepper

Wash, drain and de-vein the peas. Heat oil in pan over high heat. When hot, quickly stir-fry the peas and herbs for 1 minute. Season and serve.

Yields 4 servings

Phyllis Shaudys, " The Pleasure of Herbs"

3 Cups Sliced Carrots

3 Tablespoons Butter

1 Teaspoon Brown Sugar, optional

1/4 Teaspoon Ginger

1/4 Teaspoon Cinnamon

Boil or steam the carrots until tender. Drain. Add the butter, brown sugar, ginger, and cinnamon. Stir until the carrots are well coated.

Yields 6 servings

Patricia Telesco, "A Kitchen Witch's Cookbook"

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