Recipes A sure sign that spring has returned to New England is fresh asparagus and rhubarb for sale at your local farm stand. Surprise your family with these two change-of-pace recipes sure to become family favorites. Sugared Asparagus 2 TBSP butter 2 TBSP brown sugar 2 lbs asparagus, cut in 2" pieces 1/2 C chicken or vegetable broth 1-2 TBSP toasted sesame seeds (optional) Melt the butter and brown sugar together in a large fry pan over medium high heat until sugar is dissolved. Add the asparagus pieces and saute 2 minutes. Stir in the broth and bring to a boil. Cover the pan and simmer until just tender, 6-8 minutes. Remove asparagus to a warm dish. Return liquid to a boil and simmer uncovered until sauce is reduced by half, about 5 minutes. Pour over asparagus, sprinkle with toasted sesame seeds and serve. Serves 4-6 Rhubarb Bread 1/2 C milk, at room temperature 1 1/2 tsp lemon juice 3/4 C packed light brown sugar 1/3 C vegetable oil 1 egg 1/2 tsp vanilla 1 1/4 C sifted flour 1/2 tsp salt 1/2 tsp baking soda 1/2 lb (generous cup) rhubarb, diced and dusted with flour 1/4 C chopped walnuts 1/4 C sugar 1 1/2 tsp soft butter Preheat oven to 325 degrees. Butter an 8" x 4" x 2" pan. Combine milk and lemon juice. Set aside for 5 minutes to sour. Combine brown sugar, vegetable oil, egg and vanilla. Beat until smooth. Sift together flour, salt, and baking soda. Add to brown sugar mixture alternatively with soured milk, beating after every addition until smooth. Fold floured rhubarb into batter followed by nuts. Pour into pan. Combine sugar and butter; sprinkle mixture on top of batter. Bake for one hour or until golden brown. Let cool in pan for 10 minutes; turn out onto rack and let cool.