Most either love or hate nutrient-rich vegetable

HUNTINGTON -- Try it, you might like it. And, it's one of the most nutritionally well-balanced vegetables in existence.

I'm speaking of pencil-thin or fat, juicy, green stalks of a vegetable that has long been a sign of spring: Asparagus.

A member of the lily family, asparagus is very low in sodium and calories. One cup provides more than half the recommended daily allowance of vitamin C and a third of the RDA of vitamin A. The vegetable is also rich in dietary fiber, folacin, thiamin, vitamin B6, iron and potassium.

Asparagus was considered a delicacy in ancient Egypt and was prized by the Greeks and Romans as both food and medicine. No matter how you eat it -- frozen, fresh or from the can -- its distinctive, succulent flavor provides many diverse qualities.

Asparagus doesn't seem to have a widespread appeal, but those enjoying its taste know there are many ways to prepare it -- in soups, as a side dish, part of the main course, as an appetizer with an assertive sauce, in pasta or pickled for using as a condiment. It is microwaveable, can be grilled, roasted, stir-fried, steamed or boiled.

This recipe was given to me in 2000 from a dear friend, Nellie Maude Dailey, who since has passed away. Her recipe, dedicated in her memory:

ASPARAGUS ROLL-UPS

1/2 cup butter or margarine

1 tablespoon minced onion

1 tablespoon lemon juice

22-24 slices of white bread

1 (15-ounce) can asparagus spears, well-drained

1/4 cup butter or margarine, melted

Black olives

Pimiento slices

Combine first three ingredients, mixing well. Set aside. Trim crusts from bread; press each slice to 1/8 inch thickness with fingertips or rolling pin. Spread each slice with slightly-rounded teaspoonful of butter mixture. Place asparagus spear on each slice with tip extending over one edge, and roll up tightly; secure with wooden pick. Brush rolls with melted butter; place on ungreased baking sheet or sheets. Bake at 350 degrees 30 minutes. Remove picks; serve warm. Garnish with black olives and pimiento.

To freeze: do not brush with melted butter. Place unbaked rolls in airtight container in freezer. To serve: remove from freezer, brush with melted butter; bake at 350 degrees 30 minutes.

These recipes are from Barbara Smith, author of "Cooking with Smitty's Mom":

ASPARAGUS CHEESE SOUP

1/4 cup butter

2 teaspoons salt

2 (14.5-ounce) cans asparagus pieces

1/8 teaspoon cayenne pepper

2 tablespoons white cooking sherry

1/4 cup flour

6 cups milk

2 cups shredded cheddar cheese

1/8 teaspoon nutmeg

In three-quart saucepan, melt butter. Stir in flour and salt; cook until smooth. Gradually add milk; bring to boil. Boil and stir 2 minutes. Add asparagus; heat through. Add cheese, cayenne pepper and nutmeg. Cook until cheese melts, stirring frequently (do not boil), then add cooking sherry. Garnish with additional cheese, if desired.

ASPARAGUS CASSEROLE

2 tablespoons butter

2 tablespoons asparagus juice

Salt and pepper, to taste

Dash paprika

1 (4-ounce) can sliced mushrooms

3 hard-boiled eggs, sliced

2 tablespoons flour

1 scant cup of light cream

Dash cayenne

3/4 cup sharp cheddar cheese, shredded

2 (15-ounce) cans asparagus

1/2 cup almonds, sliced

Melt butter; add flour and blend well. Add asparagus juice; blend in cream and seasonings. Add cheese; stir until melted. Add mushrooms. Layer half of asparagus in bottom of casserole, then half of sliced eggs and half of sauce. Repeat; sprinkle almonds on top. Bake at 325 degrees 45 minutes.

These recipes are from my collection with contributor unknown:

ASPARAGUS HAM ROLLS

2 tablespoons butter or margarine

1/4 cup all-purpose flour

2 cups milk

1/2 cup shredded cheddar cheese

1/4 teaspoon salt

1/4 teaspoon white pepper

24 fresh or frozen asparagus stalks

8 thin slices fully cooked ham (about 1/2 pound)

1/4 cup bread crumbs

In saucepan, melt butter; stir in flour, cooking until thick. Gradually stir in milk, cook until bubbly and thickened. Stir in cheese, salt and pepper. Remove from heat. Place three asparagus stalks on each ham slice. Roll up; fasten with toothpicks if necessary. Place in 13- by 9- by 2-inch baking pan; cover with cheese sauce. Sprinkle with crumbs. Bake at 375 degrees 20 minutes.

SAUCY ASPARAGUS

1 (103/4-ounce) can cream of asparagus soup

2 tablespoons milk

2 (10-ounce) packages frozen asparagus cuts or 11/2 pounds fresh asparagus spears (about 24-30), trimmed and cut into 1-inch pieces

In two-quart saucepan over medium heat, combine soup and milk. Heat to boiling, stirring often. Add asparagus. Cover; cook over low heat 10 minutes or until asparagus is tender, stirring occasionally. Serve with grated Parmesan cheese, if desired.

CITRUS ASPARAGUS SALAD

1 pound asparagus, trimmed and cut diagonally into 2-inch pieces

2 tablespoons orange juice

4 teaspoons lemon pepper seasoning

2 tablespoons olive oil

2 teaspoons grated orange peel

In saucepan, bring 3 cups water to boil. Add asparagus, cook 2 minutes. Drain; immediately plunge asparagus into ice water to stop cooking. In small bowl, combine juice and seasoning. Whisk in oil. With slotted spoon, transfer asparagus to bowl. Add dressing and peel; toss to combine.

HOT ASPARAGUS DIP

2 (12-ounce) cans asparagus spears

11/2 cup mayonnaise

11/2 cup grated Parmesan cheese, plus additional for sprinkling

2 cloves garlic, chopped

Salt and pepper, to taste

Preheat oven to 350 degrees. Drain and chop asparagus; add to remaining ingredients and mix. Pour into baking dish. Bake 20-25 minutes until slightly brown and bubbly. Remove from oven; sprinkle with additional Parmesan cheese. Serve hot with tortilla chips, crackers or lightly toasted bread rounds.