Although for the most part we can get asparagus all year long, I usually only get them in the spring, when they are in season. How can you resist, when you see hundreds of them in the produce section, saluting you like bundled, upright green soldiers? "Hello m'am. Please cook me." So, we buy asparagus, and more asparagus. Here is a recipe for what to do with our long green friends, when you're tired of everything else. (Thank you Whole Foods deli section for the idea.)Grill them or roast them (grilling will taste better if you can do it), and toss them in a simple salad with marinated artichoke hearts, shallots, and grape tomatoes. Carry on...

• Prep time: 10 minutes
• Cook time: 12 minutes

Thick asparagus spears are easier than thin to roast or grill without becoming too dry or over-cooked.

INGREDIENTS

• 1 large shallot, sliced thin (can sub a few thin slices of red onion or some sliced spring onion)

Selland's market-cafe in Sacramento is an uncommonly good café and often a source of inspiration for foods to prepare. Recently I had some of their asparagus and loved the texture - slightly crunchy (definitely not mushy!) - and the hint of lemon flavor along with the olive oil and Parmesan. Upon inquiry I was told that the asparagus had indeed been parboiled for 2 minutes and then tossed with Parmesan, olive oil, and some lemon zest. So easy!

• Cook time: 10 minutes

INGREDIENTS

• 1 bunch of medium sized asparagus, about 1 lb
• 2 Tbsp of the most exquisite extra virgin olive oil
• 2 Tbsp freshly grated Parmesan cheese
• 1 teaspoon lemon zest - freshly grated lemon rind
• Salt and freshly ground black pepper

METHOD

1 Prepare the asparagus by rinsing them thoroughly, break off any tough, white bottoms and discard. Cut into 1 to 2 inch sections, slicing the asparagus at a slight diagonal.

2 Fill a medium sized

It occurred to me a while ago that the site was missing a Quiche Lorraine recipe. Hah! An opportunity to cook bacon! (Like we don't get enough of those around here?) Culinary trends took an odd turn in the 70s when quiche gained the reputation of being a Ladies-who-lunch type of dish. Must have been because they took the bacon out and started putting everything else in (asparagus, goat cheese, mushrooms, heck, they even took out the crust.) But the mother of quiche recipes is the Quiche Lorraine, a light custard with lots of bacon in a buttery crust. In this version we've included some chopped chives because as of this writing it is springtime, and the chives are flourishing in the garden.

If you've never made a quiche before, don't worry, it couldn't be easier. Especially if you're working with a prepared frozen crust. If not, it's still easy, it just takes more time and planning.

Onions or shallots can be used in place of the chives. Use about 1/2

I saw a tasty salad on Ben Trott's Vox page and just had to make it. It is a traditional French salad, called Salad Lyonnaise, made with frisée or curly endive, hot bacon, and a freshly poached egg. Not one to have torn up bread with it when one could easily make buttered croutons, I made some croutons for it as well. Okay, bacon, eggs, and buttered croutons and it counts as a salad? I inhaled it.

INGREDIENTS

• A handful of fresh frisee lettuce, torn into bite sized pieces
• 2 strips bacon
• 1 teaspoon chopped shallots
• 1 slice French or Italian bread and a little butter to make buttered croutons
• 1 Poached egg
• 1 Tbsp olive oil
• 1 Tbsp wine vinegar
• 1/2 teaspoon Dijon mustard
• Salt and pepper to taste

METHOD

1 Cook two strips of bacon on medium heat until done, about 5 minutes. Remove from heat, let drain of excess fat on a paper towel. Once cool, chop.

2 Cut a

So Many Days have gone by,
Many a longing have I had to return to a substance of Strength ,
A place I found years ago, called Shine,
Lost are many, Gone are some,
In Our Creators Arms there are Special Ones.

I miss the sharing,
And I shall visit If I can do so,
In this change seen here on Shine,
Meanwhile, I share My Love,

...Pamela & Dan

PRAYERS IN FULL CIRCLE
...dolphin™

This is my lazy girl's lunch. Lazy, because even when I've eaten every last pickle in the fridge, I can usually find a few fresh eggs, a couple mushrooms, and half an onion there. Lazy, because when I can't be bothered to go to the store, I have to look for what I can scrounge in the garden, and the only things thriving in my garden bed at the moment (early March) are parsley and chard. And who wants to eat a big plate of sautéed parsley?

Beautiful, happy, survived-with-winter, about-to-be-eaten Swiss chard

Now that I think about it, this dish could also be considered a lazy girl's dish because it's really easy to make, and only uses one pan, preferably one with a stick-free coating (meaning that it takes less than a minute to clean up.)

But the real reason I love this dish? Because it tastes so good. Fresh Swiss chard is probably the most delightful leafy green you can eat. Tender, not bitter, almost sweet in fact, and I'm convinced it's got built-in seasoning. You

Making eggs benedict requires careful orchestration. You have to have warm, crispy bacon, hot buttered toasted English muffins, eggs poached perfectly to your desire, and a warm, creamy, unbroken Hollandaise sauce, all at about the same time. No wonder I rarely eat eggs benedict unless I'm eating out, my brain is scrambled enough as it is in the morning without having to juggle in the kitchen. That said, if you know how to toast an English muffin, know how to cook bacon, and know how to poach eggs, then the only element that is not your standard fare is the Hollandaise sauce, which is actually quite easy if you have a blender. There may be an occasion, such as Mother's Day for example, for which you might want to make a special someone, such as your mother, something special for breakfast or brunch. Eggs benedict is as special as they come. Believe me, if you make these for me, I will worship the ground you walk on.

Eggs benedict is also great made with

Deviled eggs. Easter egg hunts and summer picnic potlucks. I have been known to devour a dozen of these in one sitting. These were quick and easy. If you want them to be a little prettier, put the egg filling into a freezer bag, make a cut off of one corner of the bag, and pipe them into the egg white halves.

What follows is a basic recipe, though there are so many wonderful variations you can make. See the comments for some great ideas submitted by Simply Recipes readers. Do you have a favorite deviled egg recipe? If so, please add yours in the comments.

• Cook time: 30 minutes

INGREDIENTS

• 1 dozen eggs
• 2 teaspoons dijon mustard
• 1/3 cup mayonnaise
• 1 Tbsp minced onion or shallot
• 1/4 teaspoon tabasco
• Salt and pepper
• Paprika

METHOD

1 First hard boil the eggs. (See how to make hard boiled eggs.) Fill up a large saucepan half-way with water and gently add the eggs. Cover the eggs with at