SAUTEED ASPARAGUS AND MUSHROOMS WITH ROASTED GARLIC AND LEMON DRESSING To clean exotic mushrooms, brush them gently with a soft brush or paper towel. Cleaning them with water can cause them to disintegrate. 1 pound asparagus spears 1 tablespoon olive oil 10 ounces chanterelles, morels, or other wild or exotic seasonal mushrooms, trimmed and quartered Freshly ground black pepper Roasted Garlic and Lemon Dressing (recipe follows)

Snap off and discard woody bases from asparagus. Heat oil in a large skillet; add mushrooms. Cook and stir for 2 to 3 minutes. Add asparagus. Cook and stir 3 to 5 minutes or until asparagus is crisp-tender. Season to taste with pepper.

To serve, remove asparagus from skillet; place in a a serving bowl. Spoon mushrooms over asparagus. Pass Roasted Garlic and Lemon Dressing to drizzle over each serving.

Makes 6 servings.

ROASTED GARLIC AND LEMON DRESSING: Preheat oven to 350°F. Remove the outer layers from 1 medium garlic head (about 14 cloves), leaving cloves intact. Cut tips off cloves. Place garlic in a custard cup; drizzle with 1 teaspoon extra virgin olive oil. Bake, covered, in the preheated oven for 20 minutes or until garlic cloves feel soft when pressed. Let cool. When cool enough to handle, peel garlic, discarding skins and oil. Place the garlic cloves in a blender container or food processor bowl. Add 1/3 cup water, 3 tablespoons lemon juice, 1 tablespoon coarsely chopped green onion, 1 teaspoon Dijon-style mustard, and salt and pepper to taste. Cover and blend or process until smooth. While the machine is running, add 1/4 cup extra virgin olive oil in a thin stream, blending until the dressing is creamy. Makes about 1 cup.

NOTE: Reserve remaining dressing to use on other vegetable side dishes or mixed greens salads.

1 Serving with 1 1/2 tablespoon dressing: Calories: 95, Fat: 8g (Saturated: 1g), Cholesterol: 0mg, Sodium: 36mg, Carbohydrate: 4g, Protein: 3g.

[Lightstyle, Recipes for Healthful Living, Better Homes and Gardens Special Interest Publications]