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Spring weather in the daytime and winter weather at night seems to be the norm these past few weeks. Not quite ready to trade casseroles for salads, I tried a recipe for Asparagus-Tuna Casserole. The lemony sauce that pulls together this dish is a nice compliment to the tuna. The original recipe called for flavored tuna, but having only water pack variety on hand, I flavored my own with a teaspoon of minced garlic. This makes a lovely springtime meal when accompanied by a green side salad.

Asparagus-Tuna Casserole

1 cup dry penne pasta

1 pound small new potatoes, scrubbed and cut in 1/2 inch d...