Asparagus Drop Cookies

½ cup softened margarine

½ cup white sugar

½ cup brown sugar

1 beaten egg

1 cup cooked Michigan asparagus end pieces (put tips aside for other recipes)

1 15 ounce can crushed and drained pineapple

1 mashed banana

1 teaspoon vanilla

2 cups flour

¼ teaspoon baking soda

1 teaspoon baking powder

¼ teaspoon salt

*optional ½ cups raisins

Preheat oven 350 degrees

In bowl cream margarine, sugars, add egg, vanilla. In blender put cooked asparagus pieces, crushed pineapple and banana add to bowl. In a separate bowl sift dry ingredients and stir into wet ingredients, mix well. Add raisins if desired. Drop by teaspoonful on greased cookie sheets. Bake 12 minutes until golden brown. Makes 2 dozen.

Recipe by: Priscilla Massie culinary historian/cookbook author - Made in Michigan May 14, 2009