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try these recipes Stalk of the town Great ways with asparagus, spring's best-loved veggie march 24 - 30, 2019 What's up! 47 Chicken Asparagus Roll-Ups Ingredients • 1/2 cup mayonnaise • 3 tablespoons Dijon mustard • 1 lemon, juiced and zested • 2 teaspoons dried tarragon • 1 teaspoon ground black pepper • 1/2 teaspoon salt • 16 spears fresh asparagus, trimmed • 4 skinless, boneless chicken breast halves • 4 slices provolone cheese • 1 cup panko bread crumbs Directions 1. Preheat oven to 475 degrees F (245 degrees C). Grease a baking dish. In a bowl, mix together the mayonnaise, Dijon mustard, lemon juice, lemon zest, tarragon, salt, and pepper until the mixture is well combined. Set aside. 2. Cook asparagus in the microwave on High until bright green and just tender, 1 to 1 1/2 minutes. Set the asparagus spears aside. Place a chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken breast with the smooth side of a meat mallet to a thickness of about 1/4 inch. Repeat with the rest of the chicken breasts. 3. Place 1 slice of provolone on each chicken breast, and top the cheese with 4 asparagus spears per breast. Roll the chicken breasts around the asparagus and cheese, making a tidy package, and place, seam sides down, in the prepared baking dish. With a pastry brush, apply a coating of the mayonnaise mixture to each chicken breast, and sprinkle each with panko crumbs, pressing the crumbs into the chicken to make a coating. 4. Bake in the preheated oven until the crumbs are browned and the chicken juices run clear, about 25 minutes. Farro Salad with Asparagus and Parmesan Ingredients • 2 cups farro • 3/4 pound fresh asparagus, trimmed • 1 cup red and yellow cherry tomatoes, halved • 3/4 cup chopped walnuts • 3/4 cup dried cranberrie • 1/2 cup chopped fresh parsley • 1/3 cup chopped fresh chives • 1/4 cup balsamic vinaigrette, or to taste • 1 cup shaved Parmesan cheese, divided Directions 1. Soak farro in a large bowl of water for at least 12 hours. Drain. 2. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the drained farro, and return to a boil. Reduce heat to medium, then cook the farro uncovered, stirring occasionally for 20 minutes. Reduce heat to low, cover, and continue simmering until tender, about 30 more minutes. Drain and allow to cool. 3. Bring a large pot of lightly salted water to a boil. Add the asparagus, and cook uncovered until tender, about 3 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the asparagus is cold, drain well, and chop. Set aside. 4. Place farro, asparagus, tomatoes, walnuts, cranberries, parsley, and chives in a large bowl. Drizzle the balsamic vinaigrette over and sprinkle about 3/4 cups Parmesan cheese, then toss. Top with the remaining 1/4 cup of Parmesan cheese. Serve at room temperature. French Spring Soup Ingredients • 1/4 cup butter • 1 pound leeks, chopped • 1 onion, chopped • 2 quarts water • 3 large potatoes, chopped • 2 large carrots, chopped • 1 bunch fresh asparagus, trimmed and cut into 1 inch pieces • 1/3 cup uncooked long-grain white rice • 4 teaspoons salt • 1/2 pound fresh spinach • 1 cup heavy cream Directions 1. Melt the butter in a large pot over medium heat. Stir in the leeks and onion, and cook until tender. 2. Pour water into the pot. Mix in potatoes, carrots, asparagus, and rice. Season with salt. Bring to a boil, reduce heat, and simmer 30 minutes, until vegetables and rice are tender. 3. Stir spinach and heavy cream into the soup mixture, and continue cooking about 5 minutes before serving. Recipes courtesy of allrecipes.com