1/2 tbsp olive oil
1 bunch asparagus
1 clove garlic, cut in slivers
Aluminum foil

Preheat oven to 350 degrees.  Wash asparagus and trim off tough ends.  Place asparagus on a sheet of aluminum foil, drizzled with olive oil.  Sprinkle with garlic slivers.  Wrap up to cover all.  Bake for 20 to 30 minutes or until tender.  Can also be grilled for 15 to 20 minutes.

2 lbs. asparagus
3 cups water
1 chicken bouillon cube
3 tbsp. butter or margarine
1/4 cup green onions, chopped
1 tbsp. chopped parsley (optional)
3 tbsp. all-purpose flour
1/8 tsp. ground nutmeg
1/2 tsp. salt
1/8 tsp. black pepper
1 cup 2% or skim milk

Blanch asparagus in boiling water until tender.  Reserve liquid.  Add bouillon cube to reserved liquid and dissolve.  Add extra water if needed to make 3 cups of broth.

Cut off asparagus tips and reserve.  Cut remaining stems into 1-inch pieces.  In a blender combine half of the cut stems with 1 cup of broth and process 1 minute until smooth.  Repeat with remaining stems.  Set aside.

Saute' onions and parsley in butter or margarine until soft.  Add flour, nutmeg, salt and pepper.  Cook 1 minute.  Add milk and bring to a boil, stirring constantly.  Reduce heat and cook until thickened.  Stir in asparagus puree', remaining broth and asparagus tips.  Heat through, taste and adjust seasonings.  Makes 4 servings.

4-6 cups radishes, sliced
1 cup onion, chopped
2 tbsp. butter or margarine
3 tbsp. all-purpose flour
2 tbsp. butter or margarine
3 cups lowfat milk, warm
2 tsp. salt
1/4 tsp. black pepper
1 tsp. ground nutmeg

In a skillet, saute' onions and radishes in 2 tbsp. butter or margarine until both are limp.  Put vegetables in blender and process until smooth.  In medium pot, melt 2 tbsp. butter or margarine, stir in flour, and cook over low heat, stirring constantly for 2 minutes.  Add milk all at once and bring to a boil, stirring.  Reduce heat and stir until thickened.  Add vegetables, salt, pepper and nutmeg.  The soup will be pink in color.  Makes 6 servings.

3 cups rhubarb, diced

Topping:
1/2 cup all-purpose flour
3/4 cup rolled oats
1 tsp. baking soda
1/2 cup brown sugar
5 tbsp. butter

Egg Mixture:
2 eggs, beaten
1-1/2 cups sugar
2 tbsp. all-purpose flour
1/4 tsp. salt
1/4 tsp. ground nutmeg

Preheat oven to 350 degrees.  Spread diced rhubarb in the bottom of a greased 9 X 13-inch cake dish.  In a medium bowl, combine 1/2 cup flour, oats, soda, brown sugar and butter.  Mix to make crumbs.  Set aside.  In a separate mixing bowl, combine beaten eggs, sugar, 2 tbsp. flour, salt and nutmeg.  Beat until well mixed.  Pour over rhubarb.  Sprinkle with topping.  Bake for 30 minutes or until lightly brown.  Makes 10 servings.

4 cups rhubarb, sliced
1/2 cup water
1/2 cup sugar, honey or maple syrup
1/2 tsp. ground cinnamon (optional)

In a medium saucepan, combine all ingredients and bring to a boil.  Reduce heat, cover and simmer over medium heat until rhubarb is tender, about 15 minutes.  Serve over ice cream.

Active time: 40 min Start to finish: 40 min