So last week, asparagus was on sale here for $.89 a pound.
That's discounted from about three bucks a pound. So I bought
eight pounds. The most interesting looking thing under
asparagus in the index of _The Greens Cook Book_ is Asparagus


2 large eggs
1 cup lowfat milk
1/2 cup water
1/2 tsp salt
2 Tbsp olive oil

Add to blender in above order. Blend briefly, scrape down,
blend again for 10 seconds.

I made a double batch by making the same batch twice and
pouring them into one big bowl. Let the batter rest 1/2 hour.
Cook into crepe-pancakes in a non-stick pan.


Pre-cook the asparagus in boiling salted water. Wrap 4 or 5 in
a crepe and sprinkle with a little fontina cheese. Line up on
a buttered baking sheet, brush with a little white sauce, and
bake until hot, 8-10 minutes. Serve with more white sauce
ladled over the crepes.

White Sauce

I used the Herb Bechamel recipe from the book, replacing the
cream with non-fat sour cream. It came out a little gritty,
but I'm not sure if that was the substitution or because I was
careless. In any event, it was too bland, so pick something
peppier -- dill or capers or something.

I served this with Mashed Potatoes With Carmelized Cabbage and
Onions and leftover Potato Leek Soup from St. Patrick's Day.
D'ohh. Now I guess I better dig out that recipe.

From _Cooking Under Pressure_ by Lorna Sass (not the
"Vegetarian" book, but her earlier one).

Here is my tripled, modified version

1/2 stick butter (book says 4 Tbsp; I didn't triple that part)
12 medium leeks, white and light green parts, thinly sliced
(book says 6, white parts only, but since I didn't mind
having green soup, I only doubled it and used part of the
green part. Besides, my grocery store didn't have 18
9 stalks celery, thinly sliced
5 lbs potatoes, peeled, sliced 1/4 inch, halved
15 cups vegetable stock
a lot of fresh minced dill (book says 1/4 cup, but I'm sure I
did not use 3/4 cup, maybe 3/8 cup.
salt and pepper to taste

Saute the leeks and celery in the butter in the pressure cooker
until soft. Add potatoes and stock. Cook 5 minutes under high
pressure. Quick release. Blend with a hand blender until it's
smooth, but with some chunks left. Add dill, salt, pepper.

Try the soup if you can get enough leeks -- big hit at St.
Patrick's Day, and as leftovers.