by Jane Wilkinson It's asparagus season —actually, it has been for awhile! We like to cook the young asparagus shoots in the spring —on the stove, on the grill or in the oven. Try adding asparagus to omelets, soups or pasta dishes —you'll be glad you did! Elegant Asparagus Roll 4 T. butter 1/2 cup flour 1/2 t. salt 2 cups milk 4 eggs, separated 3/4 cup shredded Swiss cheese (

Steam the asparagus and then drain —set aside. Spray a jelly roll pan (15" by 10" by 1"), line with wax paper and lightly dust with flour. Melt the butter in a saucepan, and then remove it from the heat and whisk in the flour and salt —slowly add the milk. Whisk until thick. Meanwhile, beat the egg whites in a separate bowl until soft peaks form. In another bowl, briefly beat the egg yolks. Slowly add the hot roux mixture to the egg yolks —beating until blended. Fold the egg whites in last and stir until there are no streaks of yellow remaining. Spread evenly in the prepared pan and bake for 45 minutes at 325 degrees or until the top springs back when touched and is golden in color. Cut the asparagus into one-inch pieces —reserve a few tops for garnish. Make a Swiss cheese sauce (*see below). Remove the pan from the oven, loosen edges with a spatula and cover with wax paper (or foil). Place a cookie sheet on top and quickly flip. Lift off the pan and peel the paper. Arrange the asparagus in a single layer on top of the omelet — sprinkle with the Swiss cheese and drizzle a half-cup of the hot cheese sauce on top. Rollup the omelet, lifting up the foil as you go. With two spatulas, lift the roll onto a serving platter. Slice, drizzle with the remaining cheese sauce and garnish with the reserved asparagus tops. Serves six. *Swiss Cheese Sauce 1/3 cup butter 1/3 cup flour 1/4 t. salt 1/8 t. pepper 2 cups milk 3/4 cup shredded Swiss cheese

Melt the butter in a saucepan and whisk in the flour, salt and pepper —whisk constantly until bubbly. Stir in the milk —stir until thick and the cheese is melted. Makes two and a half cups. Penne M-A-B 1 1/2 lbs. asparagus, trimmed 12 oz. bacon slices 1 lb. penne, cooked & drained 1/8 t. red pepper flakes 1 T. marjoram 3/4 lb. mozzarella cheese, cubed

Cook the bacon and then crumble it. Cook the asparagus in a quarter-cup of bacon fat until browned, and then add the red pepper flakes. Heat briefly and then stir in the penne, bacon bits, marjoram, and the salt and pepper to taste. Toss with the cheese and serve warm. Serves six. Asparagus Panzanella 1 lb. asparagus, steamed 1 cucumber, cubed (sliced) 6-8 cherry tomatoes 1 red onion, sliced thin 10-12 kalamata olives 1/4 cup capers 6 thick slices bread, cubed 2 T. red wine vinegar 2 T. olive oil Salt & pepper

Combine all of the vegetables and the bread cubes in a large bowl. Whisk together the vinegar and oil, and season with salt and pepper. Toss the dressing with the salad and allow the bread to soak up the juices. Serves six at room temperature. Cream of Asparagus Soup 2 cups asparagus, cut up (tough ends discarded) 1/4 butter (1/2 stick) 1 T. olive oil 2 cups vegetable broth (or chicken) 2 T. dry white wine 1 cup 1/2-&-1/2

Melt the butter and sauté the asparagus. Halfway through cooking time (about 10 minutes in total), add the oil. Add the broth and bring to a boil. Reduce the heat and simmer for 10 more minutes. Add the wine and heat through. Ad the half-and-half and simmer. Serves four.