Asparagus Appetizer Spread
Linda Stotts, Lowell, Ohio

1 pound fresh asparagus, trimmed
1½ cups (12 ounces) sour cream, divided
1 package (8 ounces) cream cheese, softened
1 envelope unflavored gelatin
1 cup finely chopped cooked ham
1 tablespoon chopped chives
½ teaspoon seasoned salt
⅛ teaspoon black pepper
Assorted crackers

Cook asparagus in a small amount of water until tender.  Drain, reserving ¼ cup liquid.  Cool.  Puree asparagus until smooth.  Add 1 cup sour cream and the cream cheese; blend well.  In a sauce-pan, combine gelatin and reserved liquid; heat slowly until the gelatin is dissolved.  Remove from the heat; stir in the asparagus mixture, ham, chives, salt and pepper.  Pour into a greased 1 quart round-bottom bowl.  Cover and chill until set, about 6 hours.  Unmold onto a plate and spread with reserved sour cream.  Garnish with additional chopped ham and cooked asparagus, if desired.  Serve with crackers.

Yield:  6 – 8 servings.

Dilly Asparagus
Margot Foster, Hubbard, Texas

1 pound fresh asparagus, trimmed
1 jar (2 ounces) diced pimiento, drained
½ cup vinegar
¼ cup olive oil
1 tablespoon sugar
1 tablespoon chopped fresh parsley
2 teaspoons dried minced onion
1 teaspoon dried dill weed
½ teaspoon salt
¼ teaspoon coarse ground black pepper

Cook the asparagus in a small amount of water until crisp-tender.  Drain.  In a jar with a tight-fitting lid, combine all the remaining ingredients and shake well.

Place asparagus in a shallow dish; pour marinade over asparagus.  Cover and refrigerate 8 hours.

To Serve, remove asparagus and arrange on a platter; remove pimiento and onion from marinade with a slotted spoon and sprinkle over asparagus.

Yield:  4 servings