Cooking Mag Mommy

Richard and I got our tax return in early February. I've never waited until April to do my tax return, never mind the 15 th . I wouldn't be completely honest if I said I never procrastinated on anything. A few college papers were slipped under a professor's door just a few minutes before 5:00. It's just that I've almost always gotten a tax return so I look forward getting a few extra dollars, the sooner, the better. So tonight's dinner had nothing to do with taxes or running to the mail. Thank goodness for that! Tonight, I made another recipe from Bon Appetit's " Spring's Big 3" article, a collection of recipes using asparagus, peas, and artichokes. The Lasagna with Asparagus, Leeks, and Morels was a vegetarian lasagna with a cream sauce base. I've not always been happy with cooking magazines non-traditional variations on lasagna but this recipe passed the test. The cream sauce was thick and the meaty mushrooms gave depth to the dish.