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0 of 3 Premium Clicks used this month SUBSCRIBE Print + Online Subscriber Activation | Register x Forgot Password | Need an Account? e-edition | subscribe | newsletter | deals Classifieds Jobs Autos Real Estate FEATURED » NEWS NOW High of 110 possible Wednesday into weekend ... AllCare boosts RCC's health care training program ... FBI: No toxic substances found so far in suspicious letters sent to Oregon sheriff's offices ... High of 110 possible Wednesday into weekend ... AllCare boosts RCC's health care training program ... FBI: No toxic substances found so far in suspicious letters sent to Oregon sheriff's offices ... Page Onorato: Cranky old winter may finally come to an end Comment By Page H. Onorato More Content Now MailTribune.com By Page H. Onorato More Content Now Posted Mar. 25, 2015 at 8:58 AM By Page H. Onorato More Content Now Posted Mar. 25, 2015 at 8:58 AM » Social News It’s over, at least according to the calendar. The long winter of much discontent has aged out, and we can look forward to warm breezes, sunshiny mornings and gentle showers. We can look forward to seasonal changes at the dinner table, too. Not to rush the season, but here’s a good way to fix fresh asparagus, which is beginning to come in to our markets from origins not far from home. Served with the salad and a crusty roll, it’s good enough for a luncheon or light supper. Asparagus and Prosciutto Bundles Adapted from “From Our Kitchen Window.” Ingredients: 30 spears asparagus 6 slices prosciutto ham 1⁄2 cup Parmesan cheese 1⁄4 cup pepper 2 cloves garlic, minced 1⁄4 cup butter, melted 1 teaspoon fresh parsley, minced Blanch asparagus 4 minutes, drain and plunge into ice water to cease cooking. Pat dry and wrap 5 spears in a slice of ham at a time, making 6 bundles. Place in a buttered 9-by-13-inch baking dish, sprinkle with cheese. Combine butter, garlic and parsley and sprinkle over cheese. Bake in a preheated 350-degree oven for 10-15 minutes until lightly browned. Mandarin-Almond Salad Ingredients: 2 cans Mandarin oranges or pink grapefruit 1⁄2 head each romaine, red leaf and butter lettuce 2 red onions, sliced 1 small package sliced almonds 4 tablespoons sugar 1 avocado, chunked (optional) 1 teaspoon salt 1 teaspoon pepper 1⁄2 cup vegetable oil 2 tablespoons fresh snipped parsley 4 tablespoons sugar 4 tablespoons raspberry vinegar Dash Tabasco sauce or red pepper Tear lettuce into bite-size pieces and combine with onions. Combine almonds and sugar in a small saucepan and cook over medium heat until caramelized. Cool and break apart. Combine salt and pepper with oil, vinegar and seasonings and shake well. Toss salad with avocado and almonds and dress, tossing gently to coat. Serve at once. Lexington (N.C.) Dispatch columnist Page H. Onorato is a retired teacher. By Page H. Onorato More Content Now MailTribune.com By Page H. Onorato More Content Now Posted Mar. 25, 2015 at 8:58 AM » Comment or view comments Reader Reaction » STAY INFORMED Email NewsLetter Sign Up Today Sign up for our newsletter and have the top headlines from your community delivered right to your inbox. Southern Oregon Directory Featured Businesses Loading... Business Name address Location, ST | website.com Find Southern Oregon Attractions Bars Restaurants Beauty Salons Entertainment Doctors Medical Specialists Contractors Education Lawn Services Lawyers Shopping Travel Tanning Used Cars Wedding Services ▼ Add your business here + Events Calendar Connect with MailTribune.com Facebook Twitter RSS Back to top Reader Services Reader Services Home Subscriptions Subscriber controls Contact us Submissions Photos Events Letters to the editor Corrections Announcements Obituaries Story ideas Since you asked Alerts Email Alerts RSS Feeds Text Alerts Advertise Media Kit Home Products and services Ad rates Advertising contacts Propel Marketing Mail Tribune Daily Tidings The Nickel Shop Our Valley Blogs Mobile Site Stay Informed Email newsletter Sign Up Today Sign up for our newsletter and have the top headlines from your community delivered right to your inbox. Your privacy is important, read our privacy policy. © Copyright 2015 Local Media Group, Inc. All Rights Reserved. Privacy Policy | Terms of Service | Local Media Group Publications Original content available for non-commercial use under a Creative Commons license, except where noted. MailTribune.com | P.O. Box 1108, Medford, OR 97501