2 pounds asparagus
1 can mandarin oranges, drained – save juice
1 tablespoon mandarin orange juice
1/4 cup olive oil
1 cup blue cheese
Salt to taste

Fill a large bowl with ice water. Set aside.

Bring a large pot of salted water to a boil.

Add the asparagus, and cook until crisp tender.

Drain and plunge into the ice bath for 1 minute.

Drain and set aside.

Whisk together the orange juice and olive oil.

Toss the asparagus, blue cheese, and oranges together.

Drizzle over the dressing.

Toss gently and sprinkle with salt to taste.

2 pounds asparagus
8 ounce can mandarin oranges, drained, juices reserved
1 tablespoon reserved mandarin orange juice
1/4 cup extra-virgin olive oil
1 cup crumbled blue cheese
Salt

Directions

Snap off the tough part of the asparagus.

Leave the asparagus as whole pieces.

Wash.

Microwave the asparagus with a little water for 6 minutes or until crisp tender.

Fill a large bowl with ice water and set aside.

Whisk together the mandarin orange juice and olive oil.

Drain the asparagus and plunge into the ice bath for 1 minute. Set aside.

Toss the asparagus, blue cheese, and mandarin oranges together.

Drizzle the mixture of mandarin orange juice and olive oil over the salad.

Toss gently and sprinkle with salt to taste.

10 ounces frozen sliced asparagus, thawed and; drained
8 ounces imitation crab meat
4 ounces shredded mozzarella cheese
1 cup Bisquick
1/2 cup milk
1/2 cup Caesar salad dressing
2 eggs

Heat oven to 400.

In greased 9″ pie plate scatter asparagus, crabmeat, and cheese.

In medium bowl stir remaining ingredients with fork until well blended; pour into pie plate.

Bake 30-35 minutes or until knife inserted in center comes out clean.

Cool 5 minutes.

Serve.

4 boneless chicken breasts
1 tablespoon fresh lemon juice
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon grated lemon zest
3/4 pound fresh asparagus, trimmed
1 tablespoon olive oil
2 teaspoons seasoned dry bread crumbs
4 slices low-fat turkey ham
8 lemon slices for garnish

In medium bowl, combine chicken, lemon juice, 1/2 of the salt, pepper and lemon zest. Toss to mix.

On a large flat plate, coat the chicken with the seasoned bread crumbs.

Spray Pam on a non-stick skillet, and heat over medium-high heat. Add the chicken and cook, turning once, until golden brown outside and white throughout (but still juicy–about 5-7 minutes).

Place chicken on a serving platter.

Meanwhile, steam the fresh asparagus for approximately 5-7 minutes. When done, season the asparagus with the remaining lemon zest and salt and pepper.

Divide asparagus into 4 bundles. Wrap each asparagus bundle with a slice of the turkey ham and place on top of chicken.

Garnish with lemon slices.

1-1/2 pounds fresh asparagus spears
2 to 3 cloves garlic, thinly sliced
2 to 3 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Snap off and discard woody bases from asparagus.

Place asparagus and garlic in a 15 x 10 x 1 inch baking pan.

Drizzle with oil, and sprinkle with salt and pepper. Toss to coat.

In a 450 degree oven, roast for 10 to 15 minutes or until asparagus is crisp tender, stirring once halfway through roasting.

Serve immediately.

Makes 6 servings.

64 calories a serving.

2 pounds slender asparagus, trimmed
1 tablespoon extra-virgin olive oil
1/2 teaspoon coarse salt
Pepper, to taste

Toss asparagus with oil, salt, and pepper on a rimmed baking sheet.

Roast until tender and golden – about 15 minutes at 425 degrees.

Serves 6 to 8.

I got this recipe from my daughter who says it is excellent!

Not only are frittatas an excellent way to enjoy breakfast or brunch, they give you the perfect opportunity to use up leftover vegetables, lean meats, and day-old bread.

2 teaspoons olive oil or vegetable oil
4 slices uncooked turkey bacon, diced
1/2 cup onion, diced
2 cups asparagus, fresh or frozen and thawed, cut into 1-inch pieces
8 slices light whole wheat bread, cubed
1 cup low-fat shredded cheddar cheese, about 4 ounces
4 large eggs
5 large egg whites
3/4 cup fat-free skim milk
2 teaspoon Dijon mustard
1/2 teaspoon table salt
1/4 teaspoon black pepper, freshly ground
2 tablespoon grated Parmesan cheese

Heat oil in a large oven-proof skillet over medium heat.

Add bacon and cook until golden brown, about 4 minutes.

Add onion and asparagus. Saute until vegetables are soft, about 3 to 5 minutes.

Remove from heat and stir in bread; sprinkle cheddar cheese over top.

Preheat broiler.

In a large bowl, whisk together eggs, egg whites, milk, mustard, salt, and pepper.

Pour egg mixture over bread mixture in skillet, and set pan over medium-high heat. Cook until almost cooked through to the top, shaking pan frequently to promote even cooking, about 5 to 7 minutes.

Sprinkle Parmesan cheese over top of frittata.

Place pan under broiler and broil until top is golden brown and frittata is cooked through, about 1 to 2 minutes.

Slice into 6 pieces and serve.

Yields 1 piece per serving.

POINTS Value: 5
Servings: 6
Preparation Time: 15 min
Cooking Time: 20 min
Level of Difficulty: Easy

1 can (16-ounces) miniature early peas, drained
1 can (15 ounces) asparagus tips, drained
1 can (6-ounce) water chestnuts, drained and sliced
1 can (10-1/2 ounce) condensed cream of mushroom soup
1/2 cup (4-ounces) grated Cheddar cheese
1 can (3-ounce) French fried onion rings

Drain each of the first three ingredients. Layer into a greased casserole dish.

Sprinkle on the cheese, and spoon over the undiluted soup.

Place onion rings on top.

Bake at 350 degrees for 15 to 20 minutes (until heated through).