[Qiviut]

Something different since you’ll have an extra asparagus bed:

Raw Asparagus Salad with Almonds & Ginger-Sesame Vinaigrette
https://www.onceuponachef.com/recipes/asparagus-salad-with-almonds-ginger-sesame-vinaigrette.html

From link:
“Raw asparagus isn’t something you see every day salads, but it’s absolutely worth trying. When thinly sliced, it’s crisp, fresh, and perfect for spring. Cool, crunchy, and full of bright flavor, this raw asparagus salad is just the thing when you want to change up your usual sides.”

[Liz]

Vanilla Poached Pears / Salted Butter Caramel Sauce / simple but decadent
Use ripe not mushy pears and gild this lily w/ Brandy Cream Topping

Ing--Pears: 2 Winter Nelis, Packham, Williams or Beurre Bosc pears 1 vanilla pod bit lemon zest 1/2 c vanilla sugar 1 c water. Caramel: stick best butter 1 c packed br/sugar, pinch sea salt 1 1/4 c cream

Method--Peel/core pears, taking care to leave stems intact. Place pears on plate; sprinkle w/ droplets of lemon juice to prevent browning. Combine sugar, water, lemon zest and scraped vanilla bean in pan; stir on med til sugar dissolves. Lower heat, add the pears and poach gently up to an hour, basting gently every so often. The idea is to very gently poach the fruit in the syrup, and not allow it to boil. The pears will remain intact and the flesh will be perfectly delicious. Allow to cool, refrigerate overnight if you wish. Serves 2, add more pears for more serves.

Caramel Sauce--melt butter, then add sugar. Stir over a low heat without boiling to dissolve sugar. Btb, then simmer, uncovered and without stirring 2-3 min. Remove pan to counter, when bubbles die down, stir in cream and sea salt. Makes 1 1/2 c Caramel Sauce. Keeps well refrigerated 2-3 days. Serve over vanilla poached pears, gently reheated, or serve chilled.

Brandy Cream Topping Combine then chill: 2 tbl ea plain low-fat yogurt,
thawed frozen whipped topping 1/2 tsp ea grated orange peel, brandy extract.

[Diana in Wisconsin]

Raw is fine with me; I’ll eat an Asparagus spear straight out of the garden. :)

‘Once Upon A Chef’ has some good recipes!