A Harbinger of Spring- Asparagus

Whether it's grilled, roasted, or baked, asparagus is a refreshing way to add flavor and nutrients to any meal. And with so many ways to prepare asparagus, the variety of recipes seems endless. The tender veggie adds sophistication as a side dish, an appetizer, or part of your main course.

Spring Feature: Asparagus

• This succulent, savory vegetable contains a stimulating blend of nutrients, making this a fantastic food for your health.
• Asparagus is a good source of fiber and protein, both essential for good digestion and immunity.
• It contains a number of anti-inflammatory compounds that protect you from type 2 diabetes and heart disease.
• It has antioxidants, including one called glutathione, which is known to protect the skin from sun damage, pollution, and the effects of aging.
• The Vitamin K in asparagus is excellent for healthy blood clotting and strengthening bones.
• Asparagus contains a unique carb called inulin, which remains undigested until it reaches the large intestine, where it helps to absorb nutrients better, and cut the risk of colon cancer.
• Good news for those struggling to manage their blood sugar: asparagus is a rich source of B vitamins known to regulate blood sugar levels.Cook's Notes: 

This bacon asparagus recipe comes from JoAnne, a former neighbor.

• The freshness of the asparagus and the smokiness of the bacon makes this side dish so appetizing and delicious. This asparagus dish was prepared on the grill, but you could use the oven to cook it.
• If using the larger asparagus, I suggest blanching before grilling. I used the skinny stalks, so I bundled them in threes with the bacon wrap and did not blanch first.
• Grill until bacon is done, then squeeze lemon over it when plated. The lemon combined with the bacon makes a surprisingly sweet caramel-like taste. 

Salmon, Asparagus, and Dill Orzo Salad with a Lemon Herb Vinaigrette Cook's Notes: A fresh, healthy, and incredibly delicious salad that's satisfying while at the same time, light. It's a quick and easy meal to make. The beauty is that it can be enjoyed cold, at room temperature, or warm. Serve the salad with warm bread and a glass of crisp white wine. The recipe serves four and was adapted from http://gimmesomeoven.com/
Cooking Tips:

• Dressing can be made ahead and refrigerated in a screw-type jar for several hours. Reshake before using.
• Grill or oven-bake salmon ahead, and tent it to keep it at room temperature.
• Make orzo ahead according to the manufacturer's directions. Rinse and refrigerate orzo and refrigerate for 2 hours.

Salad Ingredients:

• 1 cup uncooked orzo pasta
• 1 tablespoon oil
• Fresh salmon 3/4 lb.
• 8 oz. asparagus spears (tough ends discarded) cut into 3-inch pieces
• 1/2 cup freshly grated Parmesan cheese
• 1/2 cup toasted pine nuts or pistachios
• 1/3-1/2 cup red onion, diced
• 1 teaspoon lemon zest

Lemon Herb Dressing Ingredients:

• 1/3 cup olive oil
• 3 tablespoons lemon juice, freshly squeezed
• 2 teaspoons Dijon mustard
• 2 tablespoons honey
• 1/2 teaspoon each dried dill and parsley flakes
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground black pepper

Directions:

• Make orzo and cook al dente. Rinse and chill in refrigerate.
• In a blender, add all of the dressing ingredients. Mix well and taste test to balance ingredients. Refrigerate dressing until needed.
• Grill salmon with your favorite spices or oven-bake. Tent salmon until ready to assemble the salad.
• Heat oil and saute cut asparagus pieces in a frying pan for 4-5 minutes until crisp and tender.
• Add chilled orzo, large chunks of salmon, pine nuts, onions, and sauteed pieces of asparagus in a large mixing bowl. Add to a serving bowl and grate cheese over the top.
• Reshake the dressing container and drizzle over the salad. Note: There will be a little extra but save for the next day as orzo does absorb any liquid.
•