Remember when you were a kid and we said a little poem ---Spring has sprung, grass has rize. I wonder where the flowers is. Bad grammar I know, but we can always fall back on poetic license!!! Anyway, grass is definitely risen. We have already mowed twice, but you know what else has risen? Asparagus!! I have already picked a pound this week. It is also getting cheaper in the stores. So today’s recipe is for asparagus. This happens to be one of our favorite veggies so you may see a lot of asparagus recipes in my cookbook and on the website.

Springtime Asparagus

Serves 4

1 cup sliced mushrooms (about 4 oz.)
¼ cup lite Italian dressing
1 tsp lemon juice
1 lb asparagus spears, ends removed
2 T. sliced almonds (you have probably noticed I am partial to those also.)

Mix mushrooms, dressing and lemon juice in large nonstick skillet. Cook over medium heat 3-6 minutes or until mushrooms are tender, stir frequently. Top with asparagus; cover. Reduce heat to medium low; simmer 5 minutes or until asparagus is crisp tender. Serve on platter. Sprinkle with almonds. (You might toast them first. It gives a different and very nice flavor. Enjoy!