Don't throw away those tough ends when trimming fresh asparagus. Cook and drain the ends, then puree them with a bit of water or chicken broth in a blender until smooth. Freeze for future use in soups and casseroles. —Pauline Stadler, Mt. Morris, Michigan
Crisp-tender vegetables are tossed in a tangy dressing that has just a hint of sweetness from maple syrup. The fresh, spring medley compliments any meat entree.—Kristy Williams, Wembley, Alberta
“I use fresh asparagus from the farmers market for this healthy spread, which can also be served as a dip. I like to make it for family gatherings.”
—Kathy Patalsky, New York, New York
With potatoes, asparagus, squash and radishes, there is something for everyone in this dish. What a wonderful way to present a variety of spring veggies—Trisha Kruse, Eagle, Idaho
