"I applaud the chef for choosing me as his muse for this fresh new recipe," said Asparagus. "I'm a totally fabulous vegetable, and he gets that about me." Noodles & Company's new Linguine with Fresh Asparagus features tender asparagus spears, roma tomatoes and linguine tossed in a light sauce of olive oil, butter, lemon, balsamic vinegar and fresh herbs topped with parmesan.

Critics are calling this her best dish yet. "After eating it, I had a spearitual restaurant experience," said M.F.K. Fennel, author of The Art of Delicious Vegetable Eating. "Asparagus is fresh, saucy and confident in this recipe," said Alice Watercress from Chez Bon Appetit You May Eat Vegetables magazine. "She delivers a firm, flavorful and memorable performance," said Ima Foody from Eat Delicious Vegetables Daily Blog.

"That's fresh," said Asparagus. "I've known for practically ever that I'm delicious and talented and quite nutritious so I'm not surprised they feel this way. Look, I'm obviously fat-free, cholesterol-free and only a few calories per stalk. I'm high in folic acid and a good source of potassium, fiber, vitamins B6, A and C, as well as thiamin and rutin, which are very important anti-oxidants." Even the Michigan Asparagus Advisory Board calls her one of nature's most perfect foods.

Asparagus is a member of the Lily family.

Asparagus spears grow from a crown that is planted about a foot deep in sandy soils.

Under ideal conditions, an asparagus spear can grow 10" in a 24-hour period.

Each crown will send spears up for about 6-7 weeks during the spring and early summer.

The outdoor temperature determines how much time will be between each picking...early in the season, there may be 4-5 days between pickings and as the days and nights get warmer, a particular field may have to be picked every 24 hours.

After harvesting is done the spears grow into ferns, which produce red berries and the food and nutrients necessary for a healthy and productive crop the next season.

An asparagus planting is usually not harvested for the first 3 years after the crowns are planted allowing the crown to develop a strong fibrous root system.

A well cared for asparagus planting will generally produce for about 15 years without being replanted.

The larger the diameter, the better the quality!

Asparagus is a nutrient-dense food which in high in Folic Acid and is a good source of potassium, fiber, vitamin B6, vitamins A and C, and thiamin.

Asparagus has No Fat, contains No Cholesterol and is low in Sodium.

To make this tasty version of the classic Seuss character, cut your favorite sandwich into a triangle, then round the corners to make a pear shape. Top with Wholly Guacamole, smooth and etch Grinch brows and cheeks. For eyes use yellow pepper circles topped with pimento stuffed olives. Cut an olive for the nose and add a sprig of celery greens for hair. He's Mean, Green and Ever so Tasty. Enjoy.

  Holiday Hass Avocado and Au Gratin Potatoes
  Serves: 4
  (Photo:  http://www.newscom.com/cgi-bin/prnh/20071204/LATU046-a)

  Ingredients
  -- Non-stick cooking spray, as needed
  -- 2 cups fat-free, reduced-sodium chicken broth
  -- 1 (8 oz.) package reduced-fat cream cheese,
     placed at room temperature and cubed
  -- 1 (4.9 oz.) package Au Gratin Potato mix
  -- 1 green onion, thinly sliced
  -- 1 Tbsp. fresh thyme leaves, chopped
  -- 1 ripe fresh Hass avocado, halved,
     seeded, peeled and cut into 1/2-inch cubes
  -- 1 cup grated Jarlsberg cheese, divided


  Instructions
  1. Do not follow package instructions.
  2. Prepare an 8 x 8 inch baking dish, pan or similar sized oval casserole
     dish with non-stick cooking spray.
  3. In a medium sauce pan, bring broth to a boil over medium-high heat.
     Remove from heat and stir in cream cheese and contents of Au Gratin
     Potato seasoning packet.
  4. Mix in dry potatoes, onion, thyme, avocado and 1/2 cup Jarlsberg
     cheese.
  5. Pour into baking dish, making sure that all potatoes are submerged in
     the liquid.
  6. Bake in 350 degrees F oven for 30 minutes.
  7. Sprinkle remaining cheese on top and bake an additional 15 minutes.
  8. Let stand 10 minutes before serving.


  Holiday Vegetable and Hass Avocado Saute
  Serves: 4

  Ingredients
  -- 1 1/2 Tbsp. avocado oil or olive oil
  -- 2 tsp. garlic cloves, finely chopped
  -- 1/2 large shallot, finely chopped
  -- 1/2 Tbsp. fresh thyme leaves
  -- 3 zucchini, cut in half lengthwise and
     sliced 1/4-inch thick
  -- 1/2 red bell pepper, cut into 1-inch squares
  -- 1 Tbsp. grated lemon peel
  -- 1 1/2 Tbsp. fresh lemon juice
  -- 1 ripe fresh Hass avocado, halved,
     seeded, peeled and cut into chunks


  Instructions
  1.  In a large skillet, heat oil over medium-high heat. Add garlic,
      shallot and thyme, saute for 3 minutes.
  2.  Mix in zucchini, bell pepper and lemon peel, stir and cook for
      2 minutes. Lower heat and cover, cooking for 3 minutes.
  3.  In a small bowl, combine lemon juice with avocado. Add to skillet and
      gently mix. Cook for 2 minutes to allow flavors to blend.