from: Martha Stewart
Ingredients
1 pound thin asparagus, trimmed
1 tablespoon plus 1 ½ teaspoons unsalted butter
¼ cup soft butter or margarine
2 ounces aged Gouda cheese, shaved
coarse salt and freshly ground pepper
Directions
Melt the butter in a large skillet over medium-high heat. Add asparagus spears and sauté until they are tender and bright green, 2 to 3 minutes. Season with salt and pepper. Transfer to a large platter and top with Gouda. Serve immediately.
from: Ron Kafer
Ingredients
2 lbs potatoes (about 6 of mediums size)
1/3 to ½ cup whole milk
¼ cup soft butter or margarine
½ tsp salt
dash pepper
Directions
Clean and peel potatoes. Boil until soft. Drain off excess water and mash. Use mixer to whip the potatoes until smooth. Add milk, butter, salt and pepper and mix again.