1. Place asparagus and broth into 4 qt pan and simmer
  for 15 min., until tender.

  2. Puree asparagus/broth in blender. Take out some
  pieces for a chunkier consistency if you wish.

  3. Put puree back in pan and add red pepper, any
  reserved asparagus, black pepper, and can of milk.

  4. Heat until thickened to your liking.

  NOTE: You can add some thickener(flour,cornstarch) to
  hasten the process. I started the pepper roasting at
  about the same time as the the asparagus, and it
  worked out fine to add to soup.

  [Put water for linguine or spaghetti on to boil.]

  Snap off tough ends of asparagus. Remove scales from
  stalks with a knife or vegtable peeler, if desired.
  Cut asparagus into 1-inch pieces. Set aside.

  Combine veggie broth, white wine, chopped shallots,
  and pepper in a saucepan. Bring to a boil; add
  asparagus. Reduce heat and simmer 5 minutes. Add
  cheese and lemon juice; cook over low heat, stirring
  constantly, until cheeses melt. Set aside; keep warm.

  Cook pasta according to package directions, omitting
  salt and far; drain. Place pasta in a serving bowl.
  Add asparagus mixture and sweet red pepper; toss
  gently. Serve immediately. Yield: 5 servings

  Preheat the oven to 375 degrees.  Cook the rice, then
  mix with everything else except the cheese.  Pour into
  a greased 8" by 8" baking pan, and sprinkle the cheese
  on top. Bake for 40 minutes.

  Combine first 4 ingred. in sm. bowl, stirring until
  blended. Set aside. Snap off tough ends of asparagus.
  Remove scales from stalks with a knife. Cut asparagus
  diagonally into 1 1/2" pieces. Set aside. Pour oil
  around top of preheated wok, coating sides; heat at
  med. high for 2 min. Add asparagus and green onions;
  stir-fry 3-4 min. Add mushrooms; stir-fry 1 min. Add
  reserved cornstarch mixture to veg. mixture in wok;
  cook until thickened and bubbly.  Add tomato, and cook
  just until heated. Serve immediately.

  Break off the tough asparagus bottoms and discard them.  Break off the aspa
  ragus tips and set them aside.  Chop the stalks, and cook them with the oni
  ons in the butter, salting them lightly.  After about 8-10 minutes, when on
  ions are clear, sprinkle in the flour.  Continue to cook over lowest possib
  le heat (use a "waffle" heat absorber, if you have one) 5-8 minutes.  Add w
  ater or stock. Cook 8-10 minutes, stirring frequently, until thickened.  Pu
  ree the sauce bit-by-bit with the soy milk in the blender.  Blend it until thor
  oughly smooth.  Return the puree to a kettle, preferably a double boiler, a
  nd add dill, salt, white peppter and tamari.  Heat the soup very gently, do
  n't boil it or cook it.  As it heats, steam or saute the asparagus tips unt
  il tender, but still very green.  Add these, whole, to the soup.  Serve as
  immediately as possible.

  Cook and drain pasta per package directions.
  While pasta is cooking, heat oil in a 12-inch skillet over medium high heat
  .  Cook bell pepper, asparagus, lemon peel, salt, and 1/2 tsp. pepper in oi
  l, stirring occasionally, until vegetables are crisp-tender.
  Stir in lemon juice and beans.  Cook until beans are hot.  Add pasta; toss
  with vegetable mixture.  Sprinkle with pepper.

  Fill a large saucepan with water and put over high heat to boil for pasta.

  Cut 3-inch pieces from tips of asparagus (the rest can be kept to make soup)
then with a chef's knife, slice 3- inch tips into thin bias slices. Heat
  butter in a sauté pan or skillet, add slices of asparagus, and stir into bu
  tter; cook for 3 minutes.

  Pour cream into a saucepan and boil rapidly 3 minutes; cream must boil to r
  educe and thicken.

  Add pasta coils to rapidly boiling water, 1 coil at a time, and cook about
  3-4 minutes. Drain pasta into a colander, pour into a warm bowl, and mix wi
  th hot asparagus and thickened cream. Add grated cheese and toss carefully;
  season to taste with pepper.

  Snap tough ends off asparagus.  Remove scales with a vegetable peeler, if desired.Melt butter in skillet; add asparagus, and saute 3 minutes or until crisp-tender.  Add salt & pepper; remove from heat.  Toss with lemon rind and juice.  Garnish, if desired.