Lemony Asparagus and Green Beans

Ingredients

• 1 large lemon
• 1 lb. green beans, trimmed
• 2 lb. asparagus, trimmed
• 1 cup mayonnaise
• 5 slices bacon, chopped
• 2 medium shallots, finely chopped
• 1/4 c. chopped pecans
• 2 tablespoons minced fresh tarragon
• Salt & Pepper to taste

Directions

• Grate lemon zest, squeeze the juice & set aside.
• Heat large saucepot with salted water to boiling on high.
• Add green beans; cook 1 minute.
• Add asparagus; cook 2 minutes then drain
• In skillet cook bacon until crisp, transfer to small plate.
• To bacon fat in skillet, add shallots; cook 3 minutes, then turn off heat.
• Whisk in lemon juice, salt, pepper, mayonnaise & tarragon
• In pot used to cook vegetables, toss shallot mixture with vegetables; transfer to serving platter.
• Top with bacon, pecans and lemon zest

***

Mexican Street Corn Casserole

Ingredients:

• 48oz frozen corn (3 pkgs) thawed
• 1/2 cup of mayonnaise
• 1/2 cup of sour cream
• 1 cup grated jack cheese
• 1 cup grated parmesan cheese
• 1 cup grated cotija cheese
• 1 egg
• 2 tablespoons butter
• 1/2 large onion diced
• 4 oz. can diced green chiles
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• salt & pepper to taste
• chili powder for garnish
• Jalapeño chopped

Directions:

• Preheat the oven to 400 degrees.
• Sauté onion in butter for 5 minutes
• Stir in mayonnaise, sour cream, jack cheese, parmesan cheese, egg, green chiles, jalapeño, cumin, salt, pepper, paprika, corn and half of the cojita cheese
• Grease a casserole dish with butter and spoon in mixture
• Bake for 20 minutes
• Top with remaining cojita cheese and a sprinkling of chili powder

***