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
This is a great hot weather party dip. Serve asparagus on a decorative platter with lemon wedges on the side for garnish. A great flavor variation is to use chopped garlic in place of the horseradish. —Mildred Lynn Caruso, Brighton, Tennessee
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
