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Cook al dente fresh asparagus spears in water with tarragon, basil, olive oil. Blanch asparagus. Chill. To serve, remove asparagus spears from marinade, cover with finely shredded Parmesan or Swiss cheese.
10 ounces fresh spinach
Heat oven to 425 degrees
Wash spinach, removing thick back vein, but do not dry. Place in pot and cook in water left on leaves until wilted, about 3 to 5 minutes. Drain well.
Combine cheese, egg, oregano, lemon juice, and 1 ½ Tbles of the cracker crumbs in bowl with drained spinach. Spoon all into a 1 ½ quart casserole. Combine remaining cracker crumbs with melted butter and sprinkle on top of the spinach mixture. Bake until golden on top, about 15 minutes.