For just about any kind of roasted veggie, I use Italian dressing instead of olive oil. I've just never liked the taste of olive oil, but I DO like the bit of zing you get with the Italian dressing. That alone might make something different enough now and then. Just be aware that it burns quicker. One of my favorites is to slice squash or zucchini about 1/2" thick, dip both sides in Italian dressing, and grill. You can spear several slices like a shishkabob for easier handling. I also love to sautee fresh green beans in Italian dressing, a bit of soy sauce, rice vinegar, and garlic salt. Yum! It has a nice tang.

Asparagus, potato, and cheese frittata Ingredients 8 large eggs 1/4 cup grated Parmigiano Reggiano (about 1/2 ounces) 3 tablespoons chopped fresh flat-leaf parsley Kosher salt and freshly ground black pepper 1/8 teaspoon cayenne 2 to 3 tablespoons extra-virgin olive oil 1 medium red potato (about 1/2 pound) scrubbed and cut into 1/2-inch dice (about 1-1/2 cups) 1 medium yellow onion, thinly sliced 1/2 pound medium-thick asparagus, trimmed and cut on the diagonal into 1-inch pieces 3 cloves garlic, minced 6 ounces shredded sharp Cheddar (about 1-3/4 lightly packed cups) Directions In a medium bowl, whisk the eggs, Parmigiano, parsley, 1/2 teaspoon salt, 1/8 teaspoon pepper, and the cayenne. Heat 2 tablespoons of the oil in a 10-inch ovenproof nonstick skillet over medium-high heat. Add the potato and 1/4 teaspoon salt and cook, stirring occasionally, until browned on several sides, 6 to 7 minutes. Transfer to a bowl with a slotted spoon. Reduce the heat to medium. If the pan is dry, add the remaining 1 tablespoon of oil. Add the onion and cook, stirring frequently, until it softens and begins to brown, 4 to 5 minutes. Stir in the asparagus, garlic, 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook, stirring frequently, until the asparagus is bright green and crisp-tender, 3 to 4 minutes. Lower the heat to medium low and add the egg mixture and the potatoes, stirring until the ingredients are combined, 10 to 15 seconds. Add the Cheddar and stir until well distributed. Cook without stirring until the eggs have almost set, 10 to 12 minutes. (The center may still be loose but should be bubbling a little; the sides should be set.) Meanwhile, position an oven rack 6 inches from the broiler element and heat the broiler to high. Transfer the skillet to the oven and broil until the eggs have set completely and the top of the frittata is golden brown, 1 to 3 minutes. Let rest for 5 minutes. Transfer to a cutting board, cut into wedges, and serve. Lots of options for things to add like fresh mushrooms, spinach, bacon, peppers, ham etc.

Here's one that Walnut Creek posted in the Asparagus thread. It might be just what you're looking for. Chilled Asparagus with Mustard Herb Vinaigrette 2 pounds asparagus 2 tablespoons white wine or cider vinegar 2 teaspoons Dijon mustard 1 teaspoon chopped flat leaf parsley 1/2 teaspoon chopped tarragon leaves Salt and pepper as needed Dash onion powder Dash garlic powder 1/4 cup extra-virgin olive oil Bring a large pot of salted water to a rolling boil. Trim the asparagus to remove the white, fibrous ends. Cut the asparagus into 2-inch pieces on the diagonal. Add the asparagus to the boiling water and cook until the spears are bright green and just tender, 4-5 minutes. (If necessary, cook the asparagus in batches.) Drain the asparagus in a colander and rinse with cold water until the asparagus is chilled. The asparagus is ready to dress and serve now, or it can be held in a covered container in the refrigerator for up to 6 hours. To make the vinaigrette, whisk together the vinegar, mustard, parsley, tarragon, salt, pepper, onion powder and garlic powder until blended. Add the oil to the vinegar mixture in a thin stream, whisking constantly. Season with additional salt and pepper, if needed. Toss the chilled asparagus with the vinaigrette or pass it separately on the side. Serve immediately on a chilled platter or plates. This is one that I've made a few times this summer. we love it. Absurdly Addictive Asparagus (Food52.com) I didn't have pine nuts so used a handful of toasted sesame seeds. I also used lime zest, as I had that in the freezer. It worked great. This is a keeper. 4 ounces pancetta, cut into 3/8 inch to 1/4 inch dice 1 tablespoon butter 1 pound asparagus, woody ends trimmed and sliced into 2 inch pieces on the bias 1 1/4 cups leek, thinly sliced crosswise (white and pale green parts only) 2 cloves garlic, minced Zest of one lemon 1 teaspoon orange zest 2 tablespoons toasted pine nuts 1-2 tablespoon Italian parsley, chopped Salt and freshly ground pepper to taste In a large non-stick pan, saute pancetta, stirring frequently, over medium heat, until crisp and lightly golden. Add 1 tablespoon of butter to pan. Add asparagus pieces and leek and saute until asparagus is tender crisp, about 3-4 minutes. Add garlic, lemon and orange zest, toasted pine nuts and parsley and saute for about 1 minute, until fragrant. Season to taste with freshly ground pepper and salt and serve immediately.

update on tonight's dinner: early this morning I decided to eschew the pears and serve a spinach salad with pine nuts, crisp crumbled bacon and a drizzle of Vidalia onion dressing. I didn't do bacon dressing because one guest eats no pork products, so having bacon pieces on everyone's salad but his solved that dilemma very nicely. I also found beautiful fresh haricots verts, which I am steaming and tossing with a squeeze of a lemon. This way I get spinach and beans, which makes me very happy :-) Mtnrdredux, for your retro dinner I hope someone brings green bean casserole....I adore it!