Spears of Spring

Asparagus, with its delicate, grassy taste, is a reward for winter’s last weeks of carrots and potatoes. And, as asparagus lovers know, the vegetable’s flavor is best in the spring. The high-priced stalk that’s occasionally available the rest of the year just doesn’t match it.

For Easter meals for one or two people, asparagus is the perfect ingredient. It is delicious in a soup or a salad and can dress up ham leftovers.

As a first course to an Easter meal prepare Blender Asparagus Soup seasoned with dill and chives. If you’re the recipient of a ham “care package,” prepare the Potato, Blue Cheese and Asparagus Salad to serve with it. Or, if you like, dice the ham and add it to the salad to make a delicious entree.

BLENDER ASPARAGUS SOUP

3/4 pound asparagus, trimmed and snapped into 2-inch lengths

1 cup chicken broth

1/2 cup half and half

1 tablespoon minced chives

Salt

Freshly ground white pepper

1 tablespoon butter, softened

1 teaspoon minced fresh dill

Place asparagus and chicken broth in medium pan and cook, covered, until very tender, 10 to 15 minutes. Pour asparagus and broth into blender or food processor and process until pureed. Add half and half, chives and season to taste with salt and pepper. Blend until smooth.

If necessary, pour back into pan and simmer until hot. Do not allow to boil. Mix together butter and dill to form paste. Remove soup from heat and add butter mixture, stirring until it melts in. Serve immediately. Makes 2 servings.

POTATO, BLUE CHEESE AND ASPARAGUS SALAD

2 medium-large boiling potatoes, quartered

1 to 2 ounces blue cheese

6 asparagus spears, cooked and cut into 1-inch pieces

1 green onion, green and white parts, minced

2 rounded tablespoons sour cream or plain yogurt

Freshly ground white pepper

Cook potatoes in water to cover until tender, about 30 minutes. Drain well. Peel if desired. Dice and place in salad bowl.

Crumble cheese and stir in (heat of potatoes will partially melt cheese, creating sauce). Add asparagus, green onion, sour cream and white pepper to taste. Serve hot or warm (this salad doesn’t taste good cold). Makes 2 servings.