Coarsely chop red peppers. Cook peppers and garlic in oil over low heat 30 minutes. Puree mixture in food processor or blender. Add vinegar, basil, salt and pepper. Bring water to boil in skillet; add asparagus spears. Return water to boiling; simmer, covered about 5 minutes or until asparagus is crisp-tender. Drain. Spoon red pepper sauce on platter; arrange asparagus on sauce. Garnish with red pepper and basil, if desired. Serve with baguette.

Diagonally slice asparagus into 1-1/2 to 2 inch pieces. Stir-fry asparagus and onion until crisp-tender. Add seasonings and mix well. Add cooked pasta and stir-fry until thoroughly heated and evenly mixed.

Diagonally slice asparagus spears into small pieces. In large skillet, stir-fry asparagus with 2T. water just until color intensifies, 1 - 2 minutes. Drain; rinse with cold water, drain well and set aside. In medium bowl, stir together orange marmalade, jalapeno pepper, cilantro, vinegar and garlic salt. Add asparagus, pineapple and orange, gently toss together until coated. Chill at least 30 minutes before serving.

Gently pound turkey to length of asparagus spears; spread each slice with 1/2 t. mustard. Place 3 to 4 asparagus toward one end of long side of turkey fillet. Sprinkle with 2 T. cheese and 1-1/2 t. each parsley and shallots, sprinkle with seasoned salt and pepper. Roll up turkey to enclose asparagus. Fasten with skewers or toothpicks. Brown turkey rolls in oil in oven-proof skillet; pour wine over turkey and sprinkle with salt and pepper. Bake at 350° F. 15-20 minutes or until turkey is cooked but not dry. If desired, add 2 T. water to pan drippings, heat and serve over turkey rolls.

Cook wild rice to package directions. Rinse in cold water. Slice asparagus thin in short diagonals. Combine asparagus, salmon, cranberries, red bell pepper and cooled, cooked wild rice. Mix well. Combine dressing ingredients. Toss dressing with salad.

Trim bottoms of asparagus. Lightly brush spears with olive oil. Grill over medium heat (or under broiler) turning once for 3 minutes or to desired tenderness.

Grilling intensifies the flavor of asparagus. Serve up a platter of tasty grilled asparagus as an appetizer with cured meats. Or serve alongside your favorite entrée.

Cook asparagus. Drain well and place in blender. Add all ingredients except tomato. Blend until smooth. Stir in chopped tomato. Chill before serving with tortilla chips or as a crudite dip.

*Canned or fresh green chili peppers

Heat olive oil in non-skillet over medium low. Add steak. Brown lightly. (Meat should be rare) Remove meat. Add sliced onion to skillet. Cook 3-to-5 minutes. Add sherry and asparagus. Cover and cook 5 minutes. Add sherry and asparagus. Cover and cook 5 minutes. Stir cornstarch, Worcestershire sauce, sugar and spices together. Add mixture to skillet. Cook until mixture thickens. Add steak. Cook until meat is warm. Meat should be rare. Vegetables should be crunchy. Remove from skillet. Serve over risotto or rice.