Bubbling casserole gets a spring lift served with asparagus salad and an airy chiffon cake for dessert.
These plump and tasty shells, with their flavourful filling and chunky beef sauce, make a popular Canadian Living classic.
See the recipe
Some people believe that white asparagus, which grows covered with soil and therefore never receives the sunlight needed to produce green chlorophyll, is the finest of the asparagus family. If you can't find it, use all green. Look for a mixture of sturdy mixed greens that contains baby romaine, frisee and chopped radicchio.
To get the highest, lightest cake, be sure to use a regular – not nonstick – tube pan. Serve with ruby red grapefruit segments.
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