~2 lbs. Fresh asparagus cleaned and cut into 1” pieces
~4 C. chicken stock (or broth)
~1 sm. White onion, peeled and cut into chunks
~Salt and pepper
~1 pinch sugar
~1 c. heavy cream
~4 T. butter

Sauté onion in butter 1 minute. Add stock and asparagus, cover and cook just until tender, not mushy. Put portions into a blender with cream and blend until smooth. Adjust seasonings to taste.

Sweet & Sour Asparagus

1/2 C. sugar
1/4 C. wine vinegar
3 whole cloves
1 cinnamon stick
1/2 tsp celery seed
1/2 tsp salt
1 15oz can asparagus spears drained OR 1 lb fresh asparagus spears cooked until tender

Combine first 6 ingredients with 1/4 C. water in saucepan. Bring to boil-stir until sugar dissolves. Pour over asparagus: cool covered in refrigerator 6 to 24 hours. Garnish with hard boiled eggs.

Asparagus and Mushroom Quiche

1 Box Pillsbury pie crust
About 12 spears of asparagus; boil to cook until soft

1 large vidalia onion and a good hand full of any kind of mushroom
Saute onions and mushrooms in butter until soft
Add 2 packet splenda for sweetness

Spray bottom of pie pan with PAM. Line with pie crust. Add a layer of asparagus. Add mushroom and onions. Add a layer of white American cheese. I also added colby jack in small pieces. Add about 10 eggs (beaten). Add salt to taste and add to pie. Bake for about 1 hour- check often.
ENJOY! Betsy