ONLINE EXTRA — ASPARAGUS: Farro with Mushrooms and Asparagus . . . Roasted Asparagus Soup . . . Bacon-Asparagus Quiche, etc.

Farro with Mushrooms and Asparagus

1 ounce dried mushrooms

8 ounces farro, semipearled

1 tablespoon olive oil

1 medium onion, chopped

2 cloves garlic, minced

1 tablespoon chopped fresh thyme

3 tablespoons sherry vinegar (divided use)

2 cups chicken stock

1 bunch asparagus, cut into ¼-inch pieces

Salt and pepper

In a small bowl, cover the dried mushrooms with warm water. Soak for 25 minutes, or until softened.

Drain the mushrooms and discard the soaking water. Chop fine.

Bring a large pot of water to a boil. Add the farro and cook for 10 minutes, stirring occasionally. Drain and reserve.

In a large skillet over medium heat, heat the olive oil and add the onion, garlic, thyme and mushrooms. Cook, stirring occasionally, for 5 minutes, or until the onion is tender.

Stir in 2 tablespoons of the sherry vinegar and continue cooking for 1 minute. Add the chicken stock and bring it to a boil. Stir in the reserved farro and return to a boil. Lower the heat to a simmer and cover with a tight-fitting lid. Cook for 10 minutes. Add the asparagus and cook, covered, for, 10 minutes.

Season with the remaining 1 tablespoon sherry vinegar and salt and pepper to taste.

Yield: Serves 4.

Approximate nutritional analysis per serving: 205 calories, 10 grams protein, 3 grams carbohydrates, 5 grams fat (1 gram saturated)), 2 milligrams cholesterol, 207 milligrams sodium, 9 grams fiber, 5 grams sugar, 21 percent calories from fat.

Roasted Asparagus Soup

1 pound asparagus

Olive oil

½ lemon

1 large sweet onion, sliced ¼-inch thick

2 garlic cloves (or more to taste)

2 cups vegetable broth

¼ cup unbleached all-purpose flour

2 cups rice milk or half-and-half

Salt and white pepper to taste

Heat oven to 450 degrees. Trim fibrous ends from asparagus and place on a cookie sheet. Brush with oil. Squeeze lemon over all. Roast 10 minutes for thick spears, 5 minutes for thin. Turn asparagus and scatter the onion and garlic on top. Brush again with oil. Roast 5 to 10 minutes more, until asparagus is soft and tips are beginning to brown.

Puree vegetables to a food processor or blender with some of the broth. Transfer to saucepan with remaining broth. Whisk flour into a cup of the milk to dissolve then add to the soup with remaining milk. Bring just to a boil, reduce heat and simmer, stirring, until soup thickens. Season to taste with salt and pepper.

Yield: Serves 6.

Approximate nutritional analysis per serving: 240 calories, 12 percent of calories from fat, 3.4 grams fat (0.6 grams saturated, 0.3 grams monounsaturated), no cholesterol, 3.3 grams protein, 53.7 grams carbohydrates, 5.2 grams fiber, 600 milligrams sodium.

Barley Salad

½ pound asparagus, trimmed

2 ribs celery, diced

6 radishes, thinly sliced

1/3 cup finely chopped fresh parsley

3 tablespoons chopped fresh mint

1 cup quick-cooking barley, cooked according to package directions

2 tablespoons each: olive oil, freshly squeezed lemon juice

2 tablespoons white balsamic vinegar or white wine vinegar

1 teaspoon salt

¼ teaspoon coarsely ground pepper

Cut asparagus on a diagonal into bite-size pieces. Steam in a steamer over boiling water until tender, about 2 minutes. Place under cold running water to cool; drain and pat dry with paper towels.

Combine asparagus, celery, radishes, parsley and mint in a serving bowl. Stir in barley. Whisk together olive oil, lemon juice, vinegar, salt and pepper in a small bowl. Pour over salad, mix gently. Adjust seasonings.

Yield: Serves 6.

Approximate nutritional analysis per serving: 179 calories, 24 percent of calories from fat, 5 grams fat (1 gram saturated), no cholesterol, 31 grams carbohydrates, 4 grams protein, 417 milligrams sodium, 7 grams fiber.

Roasted Fish with Vegetables

½ small onion, cut into quarters

½ red pepper, cut into 1-inch pieces

½ zucchini, cut into 1-inch pieces

4 small, new potatoes, scrubbed and halved

4 asparagus spears, tough stem ends removed

2 tablespoons plus 1 teaspoon olive oil, divided

¼ teaspoon salt

¼ teaspoon pepper

½ teaspoon garlic powder, divided

2 4-ounce fish fillets, such as orange roughy, snapper or cod

1 14½-ounce can diced tomatoes, drained

¼ teaspoon dried basil leaves

Preheat oven to 400 degrees. Place onion, red pepper, zucchini, potatoes and asparagus in resealable zip-top plastic bag. Drizzle 2 tablespoons oil over vegetables and sprinkle with salt, pepper and ¼ teaspoon garlic powder; seal bag and shake to coat vegetables evenly. Arrange onion, red pepper, zucchini and potatoes in 9-by-13-inch baking dish. (Reserve asparagus). Bake, uncovered, for 30 minutes.

Brush fish with remaining 1 teaspoon olive oil. Stir vegetables, and move to sides of dish. Place fish fillets in center of dish. Blend tomatoes, remaining garlic powder and basil; pour tomatoes over fish. Arrange asparagus on top of tomatoes. Bake 10 to 15 minutes or until fish flakes easily with a fork and vegetables are crisp-tender.

Yield: Serves 2.

Approximate nutritional analysis per serving: 344 calories, 5 percent of calories from fat, 2 grams fat (trace saturated), 23 milligrams cholesterol, 60 grams carbohydrates, 25 grams protein, 373 milligrams sodium, 5 grams dietary fiber.

Shrimp and Polenta

1 cup diced asparagus

2/3 pound raw shrimp, peeled, deveined, tails kept on for dipping

1½ cups prepared polenta

2 tablespoons olive oil

2 to 4 tablespoons hot water

1 cup cherry tomatoes, quartered

½ cup Parmesan cheese, grated

1 teaspoon chili powder, or to taste

Tabasco sauce, lemon wedge

Prepare a grill or broiler for medium-high heat. Heat a small saucepan of water to a boil over high heat; add asparagus. Cook until just tender, 3 minutes. Drain. Grill shrimp until pink, about 3 minutes. Set aside.

Meanwhile, stir together polenta, olive oil and 2 tablespoons of the hot water in a large saucepan until polenta is smooth and soft; add more water, 1 tablespoon at a time, if necessary. Stir in tomatoes and ¼ cup of the Parmesan cheese. Heat, stirring occasionally, until warm, 3 minutes. Add asparagus; heat until mixture is warm and cheese is melted, about 2 minutes.

Mound polenta in center of 2 plates; sprinkle each with chili powder to taste, remaining Parmesan cheese and Tabasco. Place shrimp around edge of plates; squeeze lemon wedges over shrimp.

Yield: Serves 2.

Approximate nutritional analysis per serving: 657 calories, 56 percent of calories from fat, 31 grams fat (12 grams saturated), 272 milligrams cholesterol, 41 grams carbohydrates, 52 grams protein, 1,835 milligrams sodium, 4 grams fiber.

Bacon-Asparagus Quiche

FOR THE CRUST:

12 ounces flour

8 ounces butter, cut into small pieces, cold or even frozen

2 to 3 ounces ice water

¾ teaspoon salt

FOR THE FILLING:

1 pound slab bacon cut into ¼-inch lardons (see note)

½ pound asparagus, cut into ¼-inch pieces

3 cups half-and-half

6 eggs, lightly beaten

2 teaspoons Lawry’s seasoned salt

½ teaspoon freshly ground Lawry’s seasoned pepper

2/3 cup grated sharp cheddar cheese

To make the pie crust: Combine flour and butter in a mixing bowl and rub the butter between your fingers until you have small beads of fat and plenty of pea-sized chunks. Add the ice water gradually and salt, and mix gently, just until combined. (If you work the dough too hard, it will become tough.) Shape the dough into two equal discs and refrigerate for 15 minutes or until ready to roll.

Preheat oven to 350 degrees. Roll out the dough into a circle about 1/8 inch. Place a 2-by-9-inch ring mold or a 2-by-9-inch round cake pan on a baking sheet. (Line baking sheet with parchment if you’re using a ring mold; if you’re using a cake pan, line its bottom with parchment).

Lightly oil the inside of your ring mold or pan. Lay the dough into the mold, pressing it gently against the bottom and sides. You want to have plenty of dough overhanging the edges; this will help the crust maintain its shape.

Reserve a small piece of dough to fill any cracks that might open in the dough as it bakes. Line the dough with parchment or foil and fill it with dried beans or pie weights so that the crust bakes flat. After a half hour, remove the weights and parchment or foil. Gently patch any cracks that may have formed with the reserved dough, and continue baking until the bottom of the crust is golden and cooked, about 15 more minutes.

Remove it from the oven and patch any cracks that may have opened; this is especially important if you’re using a ring mold, or the batter will leak out. Set aside to cool.

Reduce the oven temperature to 325 degrees.

To make the filling: Saute the bacon over medium heat until crispy. Drain the bacon on paper towels and set aside.

Add the sliced asparagus to the hot bacon fat and cook for a few minutes until bright green. Drain on paper towels and mix with the bacon.

In a large bowl, combine the half-and-half, eggs, seasoned salt and seasoned pepper. Whisk until frothy. You also can use a hand blender or standing blender (though depending on the size of your blender, you may need to divide the quantities in half).

Layer half of the asparagus-bacon mixture into the shell. Pour half of the frothy custard over the mixture. Sprinkle with half the cheese. Layer with the remaining asparagus-bacon mixture. Re-froth the batter and pour the rest into the shell. Sprinkle the remaining cheese over the top. (You may want to put the tray with the quiche shell into the oven and pour the remaining batter into it there so that you can get every bit of batter into the shell. You can even let it overflow to make sure it’s up to the very top.)

Bake for about an hour and a half, or until the center is just set. (It may take as long as two hours, but don’t overcook it. There should still be some jiggle in the center).

Allow the quiche to cool, then refrigerate it until it’s completely chilled, eight hours or up to three days.

Using a sharp knife, cut the top of the crust off along the rim. Slide the knife along the edge of the ring mold or cake pan to remove the quiche.

Slice and serve cold, or, to serve hot, slice and reheat for ten minutes in a 375-degree oven on lightly oiled parchment or foil.

Yield: Serves 8 to 12.

Note: Lardons are batons of bacon and can be as thick as ½-inch square. Smaller lardons are best here, but a pound of thick-cut bacon sliced into strips is also acceptable.

Grilled Vegetable Platter

1 package of small mixed bell peppers, washed

2 medium zucchini, washed, sliced ½-inch thick on the diagonal

12 asparagus spears, washed

1 medium sweet onion, peeled, cut ½-inch thick

1 medium red onion, peeled, cut ½-inch thick

¼ cup olive oil

Favorite all-purpose seasoning, such as Morton’s Nature Seasons Seasoning

Kosher salt and black pepper to taste

Minced fresh herbs such as tarragon, thyme and parsley, for serving; optional

Preheat the grill to medium high.

Prepare all the vegetables and place on a sided baking sheet. Drizzle with olive oil and sprinkle with seasoning blend, salt and pepper.

Place the vegetables on the grill, and grill on each side until you get nice marks on all sides. The asparagus and zucchini take just a few minutes on each side; remove them when they are still crisp-tender to a serving platter while you finishing grilling the peppers and onions.

Remove the peppers and onions to the platter. Sprinkle with fresh herbs, if desired, and serve.

Yield: Serves 8.

Approximate nutritional analysis per serving: 102 calories, 44 percent of calories from fat, 5 grams fat (1 gram saturated), 14 grams carbohydrates, 3 grams protein, 114 milligrams sodium, no cholesterol, 3 grams fiber.

Frittata with Goat Cheese and Vegetables

2 tablespoons butter

2 shallots, sliced

1 8-ounce package sliced mushrooms

¾ pound asparagus, chopped

8 eggs

½ teaspoon salt

Freshly ground pepper

3 ounces goat cheese, in chunks

1 tablespoon minced parsley

Heat 1 tablespoon of the butter in an oven-safe skillet over medium-high heat. Cook shallots until wilted, 2 minutes. Stir in mushrooms; cook, stirring often, until golden brown, about 5 minutes. Remove mushrooms from skillet with slotted spoon. Add asparagus to the skillet, adding more butter if necessary. Cook, stirring, until crisp-tender, 3 minutes. Remove asparagus. Wipe skillet clean with paper towel.

Heat broiler. Mix eggs, salt and pepper to taste in a bowl. Return skillet to stove over low heat. Melt remaining 1 tablespoon of the butter; pour in the beaten eggs. Arrange the cooked vegetables over the eggs. Cover; cook until the eggs are set, 10 to 12 minutes. Crumble goat cheese over top; broil until cheese is lightly browned, 2 minutes. Sprinkle with parsley. Cut into wedges.

Yield: Serves 4.

Approximate nutritional analysis per serving: 309 calories, 63 percent of calories from fat, 22 grams fat (11 grams saturated), 455 milligrams cholesterol, 8 grams carbohydrates, 21 grams protein, 557 milligrams sodium, 2 grams fiber.

Asparagus and Spring Onion Frittata

½ pound small red potatoes, unpeeled

6 large asparagus spears, ends peeled

1 cup finely sliced spring green onions

2 tablespoons butter, divided

8 whole eggs

3 tablespoons heavy cream

2 tablespoons coarsely chopped herbs of your choice

Salt, black pepper

3 ounces bacon, chopped and fried until crisp

4 ounces fresh goat cheese, crumbled

Preheat oven to 375 degrees. In a large pot of boiling salted water, cook the potatoes until tender, about 15 minutes. Drain. When cool enough to handle, slice thickly.

Steam the asparagus spears for 2 or 3 minutes, cool in ice water to stop the cooking and set the color. Slice crosswise into bite size pieces.

Saute onions in 1 tablespoon butter until softened.

Whisk the eggs and cream thoroughly. Stir in onions and herbs. Season with salt and pepper.

Spread the cooked asparagus and bits of remaining butter in the bottom of a 10-inch nonstick ovenproof saute pan, over medium heat. When sizzling, about 2 minutes, whisk the egg mixture to recombine and pour over the asparagus. Evenly distribute the bacon, potatoes and goat cheese around the pan, being sure not to neglect the outer edges. Cook for 2 minutes.

Transfer to hot oven and bake until fully set, about 12 minutes. It will be a little loose in the center. Pass the pan under the broiler for 1 minute, or until lightly browned. Invert onto a warm serving plate, slice into wedges and serve hot or at room temperature.

Yield: Serves 4.

Grilled Lamb and Asparagus Pitas with Tzatziki Sauce

TZATZIKI SAUCE:

½ cucumber, peeled and chopped

1 cup plain Greek yogurt

1 teaspoon lemon juice

1 small garlic clove, minced

¼ teaspoon each salt and pepper

¼ cup chopped fresh mint

PITAS:

1½ pounds lamb in 2-inch cubes

2 bunches asparagus, ends trimmed

Olive oil

Salt, pepper to taste

4 pita pockets, cut in half

¼ cup mint leaves, whole

2 tomatoes, cubed

½ cup pitted Kalamata olives

Puree all the tzatziki ingredients in a blender until almost smooth. Chill.

Toss lamb cubes and asparagus with oil, salt and pepper. Grill until asparagus is tender and lamb cubes are medium-rare. Cut asparagus into 2-inch pieces.

Lightly grill both sides of the pita breads until heated through but soft. Wrap pitas in foil for a few minutes to steam.

Divide sandwich ingredients evenly among the 8 pita-halves. Drizzle with the tzatziki sauce and serve immediately.

Asparagus and Leek Risotto

5 cups chicken broth

3 tablespoons butter

1 tablespoon olive oil

1 cup thinly sliced leeks

1½ cups Arborio rice

½ cup dry white wine

1 pound asparagus spears, cut diagonally into ½-inch slices

2 ounces prosciutto, minced

3 tablespoons freshly grated Parmesan cheese

2 tablespoons chopped fresh parsley

Salt, pepper to taste

Blanch asparagus in boiling, salted water until crisp-tender, 2 minutes. Plunge asparagus into bowl of ice water to cool. Drain.

In a saucepan, heat broth to a simmer; keep warm.

Meanwhile, melt butter with oil in heavy large saucepan. Add leeks and saute until tender, 5 minutes. Add rice and stir 2 minutes. Add wine and simmer until absorbed, stirring constantly, 5 minutes.

Add ½ cup hot broth, reduce heat and simmer until absorbed, stirring frequently. Add remaining broth ½ cup at a time, allowing broth to be absorbed and stirring frequently, until rice is tender and mixture is creamy, about 30 minutes.

Add asparagus and stir until heated through, about 2 minutes. Remove from heat. Stir in prosciutto, Parmesan and parsley. Season with salt and pepper and serve.

Yield: Serves 4.

Fettuccine Primavera

Kosher salt

1 pound fettuccine

2 tablespoons unsalted butter, cut into chunks

2 cloves garlic, minced

3 cups very thinly sliced mixed spring vegetables (asparagus, baby carrots, baby leeks, baby zucchini, green onions and sugar snap peas)

1 cup whole, shelled fresh or thawed frozen peas or baby lima beans or mix of both

1 cup milk mixed with 1 tablespoon cornstarch or heavy whipping cream

1 tablespoon thinly sliced lemon zest

2 cups loosely packed baby arugula

½ cup freshly grated Parmigiano-Reggiano or Parmesan cheese

½ cup roughly chopped mixed fresh herbs such as basil, chervil, chives, mint, parsley and tarragon

¼ teaspoon crushed red pepper flakes or more to taste

Salt and freshly ground black pepper

¼ cup toasted pine nuts

Bring a large pot of generously salted water to a boil. Add the fettuccine and cook, stirring occasionally, until al dente, about 6 minutes.

While pasta is cooking, scoop out 1½ cups of pasta cooking water; set aside.

Meanwhile, melt the butter in a large skillet over medium heat. Add the garlic and cook until softened and fragrant, but not browned, about 1 minute. Add 1 cup of reserved pasta water. Add the sliced vegetables and peas or lima beans (if using fresh)

Cover and simmer until the vegetables are just tender, about 3 minutes. Add the milk or cream and lemon zest. Bring to a simmer.

Drain the fettuccine and return to its cooking pot. Toss with the vegetables and cream sauce, arugula, Parmigiano, all but 1 tablespoon of the herbs, and the pepper flakes. Season to taste with salt and pepper. If necessary, adjust the consistency of the sauce with the reserved ½ cup pasta water; the sauce should generously coat the vegetables and pasta. Serve immediately, sprinkled with the remaining fresh herbs and the pine nuts.

Yield: Serves 6.

Approximate nutritional analysis per serving: 390 calories, 32 percent of calories from fat, 14 grams fat (8 grams saturated), 55 grams carbohydrates, 12 grams protein, 460 milligrams sodium, 95 milligrams cholesterol, 6 grams fiber.

Farfalle with Onion, Asparagus, Blue Cheese and Walnuts

8 ounces whole-grain farfalle (bow-tie) pasta

1 pound asparagus, cut into 1½-inch pieces

1 cup walnuts, coarsely chopped

3 tablespoons extra-virgin olive oil, divided

3 cups chopped red onion

½ cup crumbled blue cheese

Cook the pasta in plenty of lightly salted boiling water, according to package directions. Two minutes before it is fully cooked, add the asparagus. Drain.

Meanwhile, toast the walnuts in a large, nonstick skillet until they are just aromatic and lightly browned, about 2 minutes. Transfer to a plate to cool.

Heat 1 tablespoon of the oil in skillet; add the onion and cook over medium heat, stirring, until onion is very soft and nearly translucent, 7 to 9 minutes.

Toss the pasta with the onion, walnuts and blue cheese; stir in the remaining 2 tablespoons of oil, and add salt and pepper to taste.

Yield: Serves 4.

Approximate nutritional analysis per serving: 630 calories, 22 grams protein, 59 grams carbohydrates, 10 grams fiber, 37 grams fat (6 grams saturated), 266 milligrams sodium.

Speedy Spring Vegetable Stew

1 tablespoon olive oil

1 large shallot, chopped

5 green onions, chopped

3 cloves garlic, minced

1 small bunch asparagus, cut diagonally in 1-inch pieces

1 10-ounce package thawed frozen artichoke hearts (or canned), cut in half

1 cup chicken or vegetable broth

1 14-ounce can crushed tomatoes

1 15-ounce can small white beans

½ teaspoon dried tarragon or other herb, optional

½ teaspoon salt

Freshly ground pepper

½ cup grated pecorino or Parmesan

Heat olive oil in a Dutch oven; add shallot and green onions. Cook, stirring, 5 minutes. Add garlic, cook 1 minute. Add asparagus; cook, stirring, 1 minute. Add artichoke hearts, broth, tomatoes, beans and tarragon.

Cook over low heat until vegetables are tender, about 12 minutes. Season with salt and pepper. Serve in bowls with cheese on top.

Yield: Serves 4.

Approximate nutritional analysis per serving: 272 calories, 22 percent of calories from fat, 7 grams fat (2 grams saturated), 9 milligrams cholesterol, 39 grams carbohydrates, 17 grams protein, 706 milligrams sodium, 11 grams fiber.

Warm Asparagus, Shiitake Mushrooms, Tofu Croutons over Arugula

1 tablespoon extra-virgin olive oil

1 large shallot, minced

1 pound of slender asparagus cut in 1-inch lengths on the bias

1 cup shiitake mushrooms, stems removed, sliced thinly

½ teaspoon crushed red chili flakes

1 tablespoon low-sodium soy sauce or tamari

2 teaspoons mirin

2 teaspoons rice vinegar

1 7-ounce bag baby arugula or field greens

Crispy Five Spice Sesame Croutons (See recipe)

Heat the oil in a large nonstick pan over high heat. Add shallots, asparagus and mushrooms. Saute for 5 to 7 minutes, stirring frequently until vegetables are lightly browned and tender. Add the red chili flakes, soy sauce or tamari, mirin and rice vinegar and continue to saute for 1 minute longer. Remove from flame and set aside.

Pile arugula on a large plate. Arrange the sauteed vegetables and tofu croutons over the greens and serve.

If desired, you can drizzle a little sesame oil and rice vinegar over the greens for additional vinaigrette.

Yield: Serves 4.

Approximate nutritional analysis per serving:134 calories, 59 percent calories from fat, 9 grams fat (1 gram saturated), no cholesterol, 8 grams carbohydrates, 3 grams total fiber, 3 grams total sugars, 8 grams protein, 154 milligrams sodium.

Crispy Five-Spice Croutons

1 teaspoon sesame oil, dark roasted

1 7-ounce package marinated tofu, cubed

½ teaspoon five-spice powder

1 tablespoon sesame seeds

Preheat oven to 400 degrees.

Place all ingredients for tofu croutons in a bowl and mix well.

Spread out on a baking pan lined with parchment paper and bake for 20 minutes turning occasionally until golden brown and crispy. Remove from oven and set aside.

Yield: Serves 4.

Approximate nutritional analysis per serving: 68 calories, 63 percent calories from fat, 5 grams fat (trace saturated), no cholesterol, 2 grams carbohydrates, 1 grams total fiber, no sugars, 5 grams protein, 4 milligrams sodium.

Steamed Asparagus with Brown Butter Sauce

3 pounds asparagus, thickest you can find

6 tablespoons butter

Juice of 1 lemon

2 tablespoons minced chervil mixed with 1 tablespoon minced parsley, or 3 tablespoons minced parsley

Sea salt

Cut off the tough bases of the asparagus about 1½ inches from the bottom, leaving the stalks as close to equal in length as possible. (Discard the tough ends.) Peel the asparagus: using a vegetable peeler, start about an inch below the tip area and peel toward the base, increasing the pressure as you go, so you take more peel at the tougher end. There should be no dark green peel left below the tip area.

Tie the asparagus in a bundle with cotton twine. Bring water to a boil in the bottom of a deep steamer. When the water is boiling rapidly, place the asparagus in the steamer basket and cover tightly. Cook until the asparagus is tender enough to be easily pierced with a sharp knife and wiggle slightly when shaken, 7 to 8 minutes.

While the asparagus is cooking, melt the butter in a small saucepan over medium heat. Cook until the butter has begun to darken slightly and takes on a nutty color and aroma. Do not let the butter scorch. As soon as the butter has turned nutty brown, remove the pan from the heat and squeeze the juice of ½ of a lemon through a strainer into the butter. It will sizzle, so be careful. Taste and add more lemon if the flavor isn’t sharp enough. Add about half the herbs and set aside.

When the asparagus is cooked, place a dish towel on a serving platter and lay the bundled spears on top. Cut the twine and let the asparagus roll free. Blot gently with the towel to remove any excess moisture.

Carefully remove the towel and pour the butter mixture over the asparagus. Toss gently with tongs to evenly coat with the butter. Sprinkle on the remaining herbs to taste and season generously with sea salt. Serve warm.

Yield: Serves 6.

Approximate nutritional analysis per serving: 129 calories, 3 grams protein, 5 grams carbohydrates, 2 grams fiber, 12 grams fat (7 grams saturated), 31 milligrams cholesterol; 2 grams sugar; 18 milligrams sodium.

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