J: 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 Crepes. Batter 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. Crepes 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 leeks.) 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.