1 T butter 1 Scallion Stalk chopped 1 c water 1 c milk 2 eggs 1/4 lb Colombian White Cheese Cubed Scallion & Salt to taste

butter, cheese, dairy, egg, onion

1 cup all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
3/4 stick (6 tablespoons) unsalted butter, softened
1/4 cup granulated sugar
1/4 cup packed light brown sugar
1 tablespoon corn syrup
1/2 teaspoon vanilla
1/4 teaspoon almond extract
1/2 cup sliced almonds with skins (4 1/2 oz), toasted and cooled completely
almond, butter, cookies

2 2/3 cups blanched almonds (about 3/4 pound)
1/2 cup sugar
1/4 teaspoon salt
1 1/2 teaspoons almond extract
1/2 prepared Basic Butter Cookie Dough at room temperature
2 egg whites, beaten lightly
almond, butter, crisps

2 pounds asparagus, trimmed

2 tablespoons (1/4 stick) butter
2 teaspoons grated lemon peel
1 large garlic clove, minced
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh Italian parsley
asparagus, gremolata, butter