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PHYWS STEINBERG
SPECIAL TO THE JEWISH NEWS
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DE TROI T JE WISH NEWS
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sell it!...
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in your safe deposit box. Sell or bor-
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in jewelry, watches & gemstones.
vegetables. When I go grocery shop-
ping and see this beautiful green
vegetable that contains significant
amounts of vitamins C and B6, thi-
amin and potassium, I quickly add
it to my grocery cart. Asparagus is
also high in fiber and low in salt.
And while it is loaded with vita-
mins, asparagus is very low in calo-
ries, weighing in at only four
calories per spear.
Asparagus is also a big deal in
the inland valley town of Stockton,
Calif., where an annual three-day
Asparagus Festival has been held
every year since 1986.
Highlighting the event is "As-
paragus Alley," a big-top tent that
is home to the recipe contest cook-
offs, where creative asparagus dish-
es tantalize lovers of this nutritious
vegetable.
I recently found a cookbook that
grew out of the festival.
Called The Asparagus Festival
Cookbook this tiny treasure of as-
paragus recipes demonstrates how
versatile this vegetable can be.
ASPARAGUS LASAGNA
1-2 pounds fresh or frozen
asparagus
cut into 1-inch pieces
3 tablespoons butter
2 green onions, chopped
12 ounces fresh mushrooms,
chopped
1/4 cup flour
21/2 cups milk
8 ounces lasagna noodles, cooked
2 cups cottage cheese
2 cups shredded jack cheese (or
more)
112-1 cup grated Parmesan cheese
(or more)
black pepper to taste (optional)
Cook asparagus and drain, let cooL
Preheat oven to 325 degrees.
Melt butter in medium size
saucepan. Add onions and mush-
rooms and cook over medium heat
about 5 minutes. Blend in flour,
salt, and cayenne -sauce until thick-
ened for additional minutes.
Spread 1/2 cup sauce in greased
9x13 - inch baking dish. Layer noo-
dles (season with pepper for spicy
flavor), asparagus, cottage cheese,
jack cheese, 1/3 remaining sauce
and Parmesan cheese. Repeat to
make three layers.
Bake for 45 minutes. Let stand
20 minutes before cutting to serve.
Serves 12. ❑
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