Being a lover of asparagus, I had to post this recipe by my colleague Janice DuPlantis of Bedrock Press. I haven’t posted any of her recipes in a while, and it’s time. Janice is a veritable gold mine of creative and tasty recipes, and I have no qualms whatsoever of posting her things here. If you are not a subscriber to her ezines, you are missing out on a lot…

I prefer this with ham, because I feel it helps bring out the delicate flavor of the asparagus. Either way, it is a joy to fix, and a joy to eat…

Peace,

Charlie~

Pasta with Asparagus & Prosciutto

1 (16-oz.) pkg. bow tie pasta
1-1/2 c. heavy whipping cream
1 lb. fresh asparagus, trimmed and cut into 1-inch pieces
3 T. water
1/2 c. shredded Parmesan cheese
6 oz. thinly sliced prosciutto or thinly sliced deli ham,
cut into strips

Cook pasta according to package directions. Meanwhile, bring
cream to a boil in a small saucepan over medium heat. Reduce
heat to low and simmer, uncovered’ until slightly thickened
(6 to 7 minutes); remove from heat. Place asparagus and water
in a microwave-safe dish. Cover dish and microwave on high
until crisp-tender (3 to 4 minutes). Remove asparagus from
microwave and drain. Place well-drained cooked pasta in a
large serving bowl. Add cream, asparagus, Parmesan cheese
and prosciutto; toss to coat. Yields 4 to 6 servings.

Janice Faulk Duplantis, author and publisher, currently maintains a website that focuses on both Easy Gourmet and French/Cajun Cuisine. Visit Bedrock Press at http://www.bedrockpress.com/ to see all it has to offer. In addition to writing syndicated culinary articles, Janice publishes 4 free monthly ezines: Gourmet Bytes, Lagniappe Recipe, Favorite Recipes and Cooking 101. Visit http://www.bedrockpress.com/subscribe.html to subscribe.

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Seems like I am always fighting the battle of the bulge. Perhaps it is because I spend so much time at the computer, I am an old Curmudgeon, and exercise to me is walking to the store to get a pack of smokes and six beers. Regardless, I enjoy food very much, and indulge myself more than I should. My Rosie harps on me for being such a sedentary old fool, and I suppose she is right. So she is always giving me new recipes to try. This recipe is one that I am glad she asked me to make.

This is more of a soup than a chowder. it is definitely comfort food, and takes a while to prepare. The results are well worth it.

Enjoy…

Peace,

Charlie~

Cheddar Chowder

2 cups boiling water
2 cups 15 milk
2 cups diced potatoes (one large is enough)
2 stalks celery, diced
1/2 cup diced onions
1/2 cup chopped cauliflower
1/2 tsp salt
1/2 tsp pepper
1/2 tsp celery seed
2 TBS low fat margarine
1/4 cup all purpose flour
2 cups low fat sharp cheddar
1 cup diced lean ham

In 8 quart stockpot, bring 2 cups water to a rolling boil. Add potatoes, caulifolwer, celery, onions and S&P to boiling water. Cover, cook on medium high for about 10 minutes.

Meanwhile, melt margarine in a medium sized sauce pan, then add flour. Add milk slowly and whisk thoroughly to combine ingredients. Allow to thicken, and add to the vegetable mixture. Stir in cheddar cheese slowly until melted, add ham cubes. Stir and reheat mixture, never allowing to come to a boil.

Prep time was about an hour start to finish. Serve immediately with a small side salad and Texas toast. This is serious food, kiddies…

About 222 calories, 8.5 fat grams, 19 grams carbs, and 18 grams protein.

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