1 1/2 -2 lb. fresh asparagus

HOT HERBED TOMATO SAUCE:

1/2 c. finely chopped tomatoes
1/4 c. butter
1 tsp. lemon juice
1/4 tsp. salt
1 tsp. dried oregano leaves

COLD SOUR CREAM SAUCE:

1 c. sour cream
4 tbsp. mayonnaise
2 tsp. prepared mustard
2 tbsp. lemon juice
1/2 tsp. salt
1/2 tsp. dried dill weed or 1 tbsp. fresh dill

1. Take each asparagus spear and bend to snap off the tough portions. Diagonally slice to even off ends. Wash thoroughly.

2. In large pan, bring salted water of about 1 inch depth to boiling. Carefully place asparagus in water. Bring to boiling again. Cover and reduce heat. Simmer 8-12 minutes or until tender-crisp. Drain.

3. Serve asparagus hot with Herbed Tomato Sauce or well chilled with Sour Cream Sauce.

4. Prepare tomato sauce by combining all the ingredients in a saucepan and heating to boiling. Pour over hot asparagus.

5. Prepare cold sauce by combining all ingredients in a bowl until well blended. Pour over well chilled asparagus. Sprinkle with fresh or dried dill.

Recipe may by halved or doubled.

TIPS: Choose firm, crisp asparagus with compact and closed tips.

HEALTH NOTE: To reduce fat and calories, use light dairy sour cream and light mayonnaise in the sour cream sauce.