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* Spaghetti Asparagus Lasagne
* Garden Salad with Pistachios
* Bread of your choice

Spaghetti Asparagus Lasagne
Four Seasons Olympic Hotel, Seattle, Washington

Makes 6 to 8 servings

  1 tablespoon butter
  2 tablespoons vegetable oil
  1 tablespoon minced garlic
  1 cup finely chopped onions
  1/4 cup finely chopped fresh basil leaves
  4 medium tomatoes, peeled and roughly chopped, plus 2 thinly sliced
  1/2 cup water
  Salt and freshly ground black pepper, to taste
  2 pounds asparagus, trimmed and blanched
  12 ounces spaghetti, precooked and drained
  2 cups grated mozzarella cheese
  1/2 cup ricotta cheese

 1. Preheat the oven to 375 F. Butter a lasagne dish.

 2. In a medium sauté pan over medium-high heat, warm the oil until hot.
 Add the garlic and onions and sauté until the onions are translucent,
 about 5 minutes.

 3. Stir in the basil, chopped tomatoes, and water and bring to a boil. Add
 salt and pepper, remove from the heat, and set aside.

 4. Arrange half of the asparagus in an even layer over the bottom of the
 prepared lasagne dish. Top with a layer of half of the sliced tomatoes,
 then a layer of half of the spaghetti and a layer of half the
 garlic/onion/tomato sauce. Evenly sprinkle half of the mozzarella over the
 tomato sauce and dot with half of the ricotta. Repeat layering, using all
 of the remaining ingredients.

 5. Bake, uncovered, for 45 minutes, or until the top of the lasagne is
 golden brown.

 Copyright 1995 Acorn Associates, Ltd.

 Garden Salad with Pistachios
 Chile

 Makes 4 servings

 For the Dressing:
  2 tablespoons orange juice
  1/2 teaspoon salt
  1/8 teaspoon freshly ground black pepper
  6 tablespoons olive oil
  1/3 cup chopped unsalted pistachios

  1 head romaine lettuce, washed, dried, and torn into pieces
  1 medium tomato, cored and cut into wedges
  1 small green or yellow bell pepper, cored, seeded, and cut into thin
 strips
  2 tablespoons chopped fresh chives as a garnish

 1. To make the dressing: In a small bowl, combine the orange juice, salt,
 and pepper. Slowly whisk in the olive oil. Stir in the pistachios and set
 aside.

 2. In a salad bowl, combine the lettuce, tomato, and bell pepper. Add the
 salad dressing and toss well.

 3. Divide the salad onto 4 salad plates. Garnish with the chopped chives.

 Copyright 1995 Acorn Associates, Ltd.






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