Lemon Risotto with Asparagus

1 onion, chopped
4 garlic cloves, minced
1-2 Tbsp oil
2 C Arborio rice
6 C broth (veggie or chicken)
1 - 1 1/2 lb asparagus, cut into 1/2 in pieces
1/4 C lemon juice
1/2 -1 tsp garlic salt
1/2 tsp ground pepper
1/2 C cheese

If I have them - fresh basil and parsley

Saute onion and garlic in oil. Add rice and saute a little longer. Add broth 1-2 C at a time and let the moisture evaporate before adding more. Stir often. When you are adding the last cup of broth add lemon juice, zest and asparagus and herbs. Cook till moisture is mostly gone. Add cheese and mix.

Spaghetti Pie

16-17 oz spaghetti (cooked and drained)
1 large onion, chopped
3 cloves garlic, minced
2 cans (15-16 oz) diced tomatoes, drained
1 can (small) tomato sauce
1 bunch asparagus, chopped (you can use broccoli or spinach or any veggie in a similar amount)
2 carrots, chopped
basil, oregano or Italian seasoning to taste - I often use fresh but dried probably about 1-2 tsp
1 C cottage cheese (or ricotta cheese)
-optional 4oz cream cheese (you might want to reduce the cottage cheese a bit if you use it)
1/2 Parmesan cheese
1 - 2 C Mozzarella (yes, I have used cheddar and it works great too)

Cook spaghetti. In sauce pan, saute onions and garlic in a little butter/oil. Add tomatoes, sauce, asparagus, carrots and herbs. Simmer till somewhat thick. Mix the cottage cheese and cream cheese in to the cooked, hot and drained spaghetti. Combine with sauce mixture and add cheese (you can save some for the top). Put in 9x13 and bake for about 20 minutes or until bubbly :)

French Soup with Spring Veggies

1 lb leeks, chopped
1 onion, chopped
4 cloves garlic
a few tablespoons butter
7 C of veggie broth/chicken broth
2 large carrots, chopped
1 bunch of asparagus, chopped into 1/2 pieces
1/2 C Aborio rice
2 Tbsp butter
2 Tbsp flour
1 C milk
1 C cream
1-2 C fresh spinach
fresh basil, rosemary, oregano, parsley, thyme to taste (I use them in large amounts :)

Saute onion, garlic, leeks, rice in butter. Add broth and bring to simmer. Add carrots, asparagus and herbs, cook until tender. Separately make a roux with butter and flour. Add milk and cream (you can just use milk :) and cook until thickened and pour into the broth & veggies. Add spinach...

Spring Pasta

1 onion, diced
4-6 cloves garlic, minced
1 Tbsp butter
2 C asparagus, cut in 1 in
1 C peas
about 12 - 15 oz fettuccine, cooked
1/2 C chicken/veg broth
1 1/2 C milk
8 oz cream cheese
1/8 - 1/4 C parmigiano-reggiano
dash of pepper
1 Tbsp tarragon

In big saute pan, saute onion and garlic in butter. Boil asparagus and peas for 2-3 minutes. Add milk, cream cheese, broth to onion mixture and cook until melted and creamy. Add asparagus, peas, pasta, spices, and parm cheese.