Asparagus Roll-Ups

While contemplating a spring recipe, i was reminded that Asparagus is one of the earliest vegetables to come to life around Northwest Ohio. When i came across this recipe, i remember being served this simple and delicious treat at a luncheon that I attended a year ago in a Historic Defiance Home. Serve with a cup of soup, these roll-ups will dissapear quickly.

16 fresh Asparagus Spears
16 slices sandwich bread, crusts removed
1 (8oz) package of cream cheese, softened
8 bacon strips, cooked and crumbled
2 tbsp. fresh chives
1/4 cup butter melted
2 tbsp. grated parmesan cheese

Place Asparagus in a skillet with a small amount of water, cook until crisp and tender, about 6-8 minutes. Drain and set aside.

Flatten bread with rolling pin. Combine the cream cheese, bacon and chives; spread 1 tbsp. on each slice of bread. Top with an Asparagus spear. Roll up tightly adn place seam side down on a greased baking sheet. Brush with butter and sprinkle with Parmasan cheese. Bake at 400 degrees for 10-12 minutes or until lightly browned.

Dill Deviled Eggs

Eggs
Fresh dill
Mayonnaise
Mustard
Salt/Pepper
Paprika

Place the number of eggs desired into a pot and cover the eggs with 1 1/2" of cold water.
Partially cover the pot with a lid and bring water to boil.
Reduce heat to low, cover pot completely with lid and cook for 3o seconds. Remove from heat and let the eggs stand in hot water, still covered for 15 minutes.
Run eggs under cold water to stop cooking and for easier handling.

Peel hard boiled eggs. Slice in half. Remove egg yolks and place in small mixing bowl.
Combine, mayonnaise, mustard, fresh dill, salt and pepper to taste.
Pipe or spoon egg yolk mixture into egg white halves. Garish with paprika and fresh dill.

Alternative: If you do not have fresh dill and have dill pickles on hand, spoon a small amount of pickle juice into egg yolk mixture for dill taste. Sprinkle paprika for garnish.

Asparagus Pasta

1 16oz package of penne pasta
1 bunch of fresh asparagus
8oz fresh sliced mushrooms
1/4 cup chopped onions
2 tbsp. olive oil
1 tbsp. minced garlic clove
1 cup chicken broth
3 tbsp. fresh basil
3/4 cup shredded Parmesan-Reggiano
2 tbsp. butter
salt and pepper to taste

Prepare pasta per package directions; rinse and drain.
Snap off tough ends of Asparagus and cut into 2 in. pieces.
Saute Asparagus in hot oil in a large skillet over medium heat for 4 mins. Stir in onions, garlic, and mushrooms. Cook for two additional minutes.
Stir in chicken broth and bring to boil. Reduce heat and simmer 2 mins. or until asparagus is crisp tender. Stir in salt and pepper.
Toss together: pasta, asparagus mixture, basil, cheese and butter.