If you can grow your own asparagus, more power to you. If not, purchase them at your local grocer, but take advantage of their appealing taste and you will be an asparagus lover. Let your family and especially your children try asparagus - preparing it in different ways will add variety as well as giving them an opportunity to pick and choose their favorites.

So here’s to asparagus - ENJOY.

ASPARAGUS POLONAISE -

1 stick of butter 1/4 cup dried white bread crumbs 1 lb. of fresh asparagus

1 hard-cooked egg, finely chopped

1 tbs. fresh parsley, chopped very finely

In a pan, over medium heat, cook asparagus in boiling, salted water until tender, about 8 mins. Drain and keep warm.

Melt butter in a small pan. Add crumbs and cook until butter foams, but does not brown.

On a platter, place cooked spears of asparagus. Sprinkle hard-cooked egg over spears, then parsley. Spoon buttered bread crumbs over parsley and serve.

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Extra-Special Hint: On party bread, spread a small amount of mayonnaise. Top each piece of bread with a small leaf of lettuce, Top with a bit of tuna (packed in water) that has been drained, a spear of cooked asparagus, and a slice of tomato. You have a very stunning party sandwich for your guests to enjoy.

ELEGANT FILLET OF SOLE AND ASPARAGUS

1 can (10/3/4oz. condensed cream of celery soup

1/2 cup milk

1 cup (4 ozs.) shredded Swiss cheese 1/2 tsp. dried basil, crushed

1/4 tsp. seasoned salt

1/4 tsp. freshly ground black pepper 2 cups baby carrots, cooked and drained

1 lb. fresh asparagus, cooked an drained 1 lb. unbreaded sole fillets, (if using frozen, please defrost totally and dry with paper toweling before using

Here are a few country-fair recipes for rhubarb - pick your favorite and see if your family can decide if they are rhubarb enthusiasts.

RHUBARB CREAM PIE - 2 cups rhubarb, washed, dried, and cut into 1 inch pieces

1 cup granulated sugar

2 tbs. all-purpose flour

1/2 cup milk 2 eggs, separated

Mix sugar, flour, milk and egg yolks together. Pour this mixture over cut rhubarb and mix together well. Pour into an unbaked pie shell and bake in a 425 degree oven until fruit is tender and filling is a custard consistency. You can add meringue to baked pie using egg whites and 3 tbs. of sugar. Brown in oven for about 10 mins. Cool and serve.

RHUBARB COOKIE TREAT 4 cups trimmed, washed, and diced rhubarb 2 cups sugar divided 1/2 tsp. cinnamon 2 tbs. sweet-cream butter 2 eggs, slightly beaten 1 cup flour 1/2 tsp. salt

Heat oven to 350. Using a pre-buttered baking pan, place diced rhubarb in pan and sprinkle with 1 cup of sugar and all of cinnamon. Heat in oven for about 20 mins. Remove from oven and set aside. Cream together 2 tbs. butter and 1 cup sugar. Add eggs, gently stir in flour, and add salt. Mix gently incorporating all ingredients. Pour this mixture over hot rhubarb. Bake in oven for 1 hour. Remove, cool, and cut into squares .

FAVORITE RHUBARB TREAT 1 cup flour

3 tbs. powdered sugar 1/2 cup sweet-cream butter 2 cups trimmed, washed, diced rhubarb 2 eggs 1-1/2 cups sugar 1/4 cup flour 1/2 cup orange juice (not concentrate) 3/4 tsp. salt

Mix flour, powdered sugar and butter together and press into bottom of an ungreased 7-1/2 x 11-inch pan. Bake at 350 degrees for 15 mins. Remove from oven and set aside. Mix rhubarb, eggs, sugar, flour, orange juice and salt together. Pour onto baked crust. Bake at 350 degrees for 30 mins. Using a knife inserted in center, check to see if center is set. If not, bake for an additional 5-8 mins. Test again, and when knife comes out clean, remove, cool, and serve.

Here is a very different kind of jam. Try it - you just might make this your favorite!