All Recipes Featured on
"The Twin Pike's Report" by
Martha Sue Smith each Monday-Friday at 11:15 a.m

(from Herbs, Spice & Everything Nice)
Country Thyme Herb Club

½ cup olive oil
½ cup balsamic vinegar
½ tsp basil
½ tsp tarragon
½ tsp thyme
1 tsp lemon juice

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.

ASPARAGUS and HAM AU GRATIN (4 servings)
The White House Chef cookbook)

1 pound asparagus, washed and trimed
½ Tbles butter
1 Tbles flour
¼ tsp salt
1/8 tsp white pepper
Pinch grated nutmeg
¼ cup grated Parmesan cheese
12 to 14 ounces cooked ham, in one piece
4 eggs, hard-cooked and halved
1 Tbles chopped parsley

1. Cook asparagus in small amount of salted boiling water, drain and reserve liquid
2. In a heavy saucepan melt butter. Blend in flour. Gradually stir in 2/3 cup of asparagus liquid. Add salt, pepper and nutmeg. Cook for 3 minutes. Remove pan from heat. Stir in grated cheese.
3. Cut ham into 1-inch cubes and put in a lightly buttered casserole. Top with asparagus. Arrange halved eggs in a crown over asparagus. Sprinkle eggs with parsley. Cover with sauce and bake in preheated oven at 375 degrees for 10 minutes.