Baked Asparagus and Eggs Total time: 30 minutes 1 pound medium-thick asparagus 1 tablespoon unsalted butter or olive oil 4 eggs 8 egg whites 1/2 cup skim milk Pinch of salt 1/4 cup freshly grated Parmesan.

For the garnishes: 6 slices country-style bread (6 ounces), preferably stale, for croutons 1 tablespoon virgin olive oil 1 clove garlic, peeled 6 small eggs 3/4 cup grated Swiss cheese (optional).

MACARONI WITH CHEESE 1 1/2 cups uncooked elbow macaroni Salt to taste if desired 1 cup milk 1/2 cup heavy cream 1/8 teaspoon freshly grated nutmeg 1/4 cup freshly grated Parmesan cheese.

Croutons 1/2 loaf French or Italian bread 1 garlic clove, peeled 2 tablespoons olive oil 1/4 cup grated Parmesan or Gruyere, or to taste.

Penne with Ricotta and Peas Time: 30 minutes Salt and pepper 1 cup frozen peas 1 pound penne, ziti or other cut pasta About 1 cup ricotta, preferably fresh 1 tablespoon softened butter 1 cup freshly grated Parmesan cheese.

Mac-and-Cheese 1 pound elbow macaroni 4 cups heavy cream 1 1/2 pounds shredded mild yellow Cheddar cheese 1/4 pound shredded American cheese Vegetable oil for greasing pan 1 cup panko bread crumbs 1 cup finely grated Parmesan cheese.

FROZEN BLENDER PESTO 2 cups firmly packed fresh basil leaves 1/3 cup olive oil 2 tablespoons pine nuts 2 cloves garlic, peeled Z cup freshly grated Parmesan cheese, approximately.

Elaine's Fettuccine Alfredo Salt 2 tablespoons butter 1 small clove garlic, finely chopped 1 1/2 cups heavy cream 1 large egg yolk 1 pound fresh fettuccine 1 cup freshly grated Parmigiano-Reggiano cheese Freshly ground pepper to taste.

Spaghetti al Limone Total time: 30 minutes 1 pound spaghetti Juice of 3 to 4 lemons 1 cup extra-virgin olive oil 1 cup freshly grated Parmesan 1 teaspoon grated lemon peel Coarse sea salt and freshly ground pepper to taste 1 cup basil leaves, snipped.

Potato Frittata Total time: 45 minutes 2 Idaho potatoes 3 eggs 6 egg whites Salt and freshly ground black pepper to taste 1/3 cup freshly grated Parmesan cheese 1 tablespoon mixed chopped fresh herbs 2 sun-dried tomatoes, minced 4 tablespoons extra-virgin olive oil.