yuk

it's really good when it's cooked properly... my favorite is baked with cream cheese and horseradish, with bread crumbs on top

now that sounds intriguing...

Not liking asparagus is sometimes genetic. Some people taste a really bitter taste from it; the ability to taste this is inherited. No matter how you prepare it, they can't eat it...

I think I've heard that before, it's so interesting. Like catnip, some cats have the gene that makes this herb drive them wild, others don't. My personal fave is asparagus with melted butter and a spritz of fresh lemon. Makes me wish they were still in season!

Oh, I didn't know about that in cats... Thought going insane over catnip was a generic trait... "hardcoded"... Does that make some cats buggy? Asparagus italian style: Place cooked asparagus on plate, surround it w/ ham (like Italy's Parma ham, air dried), sprinkle w/ some olive oil and heap grated Parmegiano cheese on it. Enjoy! Season's still on over here... Strawberries, too... Rhubarb ends...

Lucky!

I'll think of you...

Asparagus makes one's pee smell. But I like it anyway.

the asparagus?

�blush� Yeah ... that one. But the pee smells nice too.

NEW POTATO AND ASPARAGUS SALAD 3 medium red new potatoes (about 17 ounces), halved lengthwise 1 pound asparagus, trimmed 1 tablespoon Dijon mustard 1 tablespoon fresh lemon juice 1/4 cup olive oil 2 tablespoons minced fresh chives Salt and freshly ground pepper Cook potatoes in large pot of boiling water until just tender, about 20 minutes. Drain and cool slightly. Cook asparagus in large pot of boiling salted water until just crisp-tender, about 8 minutes. Drain. Refresh under cold water. Cut potatoes into wedges. Cut asparagus into 1 1/2-inch pieces. Toss vegetables together in large bowl. Combine mustard and lemon juice in small bowl. Gradually whisk in oil. Pour over vegetables. Add chives and toss to coat. Season with salt and freshly ground pepper. Serve salad warm or at room temperature. 2 servings; can be doubled or tripled. Bon App�tit April 1990

Life doesn't get alot more personal than this!! Food is the best way to start conversation, so I'll ask: do you have a name like Mary or Jane as well, Infospryte?

Oh, by the food you post, Infospryte, I feel as is I knew you since long time... And I bet your name is, is - wait, don't tell! -

is: Mary-Jane!

Or Janice? How 'bout .... Bill

Rumpelstilzchen?

*laugh*

No, no name - just a purpose.

seems okay to me... and yet you seem strangely familiar...

ummm...

Yes, defenitely. I have seen you somewhere too, Infospryte .... tell me, did you write the '94 Afrikaner Cookbook?

So we won't call you names again, ok? *grin*

COUSCOUS RISOTTO WITH SHRIMP, ASPARAGUS AND PEAS Israeli couscous, sometimes known as pearl pasta, is available at Middle Eastern markets. You could also order it from Joan's on Third in Los Angeles; 323-655-2285. 1 1/2 cups frozen green peas 24 asparagus spears (about 12 ounces), trimmed, cut into 1-inch pieces 3 medium carrots, peeled, cut into matchstick-size strips 3 ounces snow peas, trimmed, cut diagonally in half 6 tablespoons olive oil 32 uncooked large shrimp, peeled, deveined 1 onion, chopped 1/2 cup chopped shallots 4 cups uncooked Israeli couscous 1 pound plum tomatoes (about 8), seeded, chopped 2 cups dry white wine 2 cups vegetable stock or canned vegetable broth 1 cup whipping cream 1 cup freshly grated Parmesan cheese (about 3 ounces) 3 tablespoons unsalted butter 2 tablespoons chopped fresh Italian parsley Cook frozen peas, asparagus, carrots and snow peas in large pot of boiling salted water until vegetables are crisp-tender, about 3 minutes. Drain. Transfer vegetables to bowl filled with ice water. Drain vegetables and set aside. Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add shrimp and saut� until pink and cooked through, about 1 1/2 minutes. Transfer shrimp to medium bowl. (Vegetables and shrimp can be prepared up to 1 day ahead. Cover each separately with plastic wrap and then refrigerate.) Heat remaining 3 tablespoons oil in heavy large pot over medium-high heat. Add onion and shallots and saut� until soft, about 5 minutes. Stir in couscous and tomatoes. Add wine and simmer until liquid is reduced by half, stirring often, about 10 minutes. Add vegetable stock and simmer until liquid is reduced by half and couscous is just tender, stirring often, about 8 minutes. Mix in reserved vegetables and whipping cream. Cook couscous over medium heat until mixture thickens and is creamy, about 3 minute . Stir Parmesan, butter and parsley into risotto. Add shrimp and mix until heated through and butter and cheese are melted and well blended, about 2 minutes. Season risotto to taste with salt and pepper. Divide risotto among 8 bowls and serve. Serves 8. R.S.V.P. Fearrington Market Caf�, Pittsboro, NC

*LOL*

(Better she's laughing than calling people names, no?) ;=}

I must say it's a first for me - meeting a cookbook with a sense of humour!

NOW!

So soon?

Heap the straw time!