Recipes for May 10, 2008:

Honey-Lemon with Sesame seeds on Asparagus
The butter-honey-sesame dressing can also be good with cooked spinach or wilted greens, too. No sesame? Use almonds.

4 to 6 servings

* 1 bundle fresh asparagus, washed and ends trimmed
* 1 Tablespoon sesame seeds
* 2 Tablespoons butter
* 1 Tablespoon fresh lemon juice
* 2 teaspoons honey

Cook asparagus (steam or boil) until crisp tender.

Meanwhile, toast sesame seeds in a dry frypan over medium-high heat until lightly golden.

Melt butter in microwave for 30 seconds. Whisk in honey and lemon juice.

Toss cooked asparagus with the honey lemon butter. Sprinkle with toasted sesame seeds.

Roasted Beets

Wash, peel and cut beet roots into quarters, eighths if large. Some people like to oil and salt the beets at this point, it isn't mandatory. Make a foil pouch large enough to hold the beets in a single layer and place in a baking dish to avoid dripping. Roast in oven on 400 degrees for 30 minutes.

You can remove and serve hot, or allow to cool and eat them cold, all week long. Beet chunks are great tossed with olive oil and vinegar--or squirt with lemon, drizzle with olive oil and serve slices of the beets with goat cheese.