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Ingredients

Asparagus tips (thin if possible)
1 egg white
1 cup flour (seasoned with your favorite spices, salt and pepper)
Oil for deep frying
Lemon to garnish

Directions

1. Heat oil in a large pan.
2. Toss asparagus in egg white and then the seasoned flour.
3. Carefully pop the asparagus into the hot oil.
4. Cook until lightly colored.
5. Serve immediately with the lemon cut into wedges.
   Serves 4

Ingredients

1 pound fresh asparagus
1/2 lb penne rigate pasta
1/2 cup feta cheese crumbles
1/3 cup extra-virgin olive oil
2 pieces crisp bacon, chopped
6-8 olives, sliced
2 tablespoons balsamic vinegar
Salt & black pepper to taste

Directions

1. Cook pasta til al dente, cool.
2. Bend an asparagus spear until it breaks. Discard lower portion. Use this first spear as a guide for slicing off the lower portions of remaining spears.
3. Cook tips in simmering water for 4 minutes. Remove from water and immerse in ice water for a few minutes. Allow to dry on a towel.
4. Mix oil, vinegar, bacon and olives in bowl. Add salt and pepper to taste.
5. Toss together with pasta and feta, add asparagus and toss lightly.
6. Allow to chill for a few hours before serving. Serves 6.