For a simple yet elegant soup, try this asparagus soup. Subtle and velvety, without any cream. By the way, you do not want this soup to boil — by not allowing it to boil it will retain a greener, more pleasant color. Boil this soup and it will turn an ugly khaki color. INGREDIENTS: 1...Read More

An elegant looking appetizer with lots of bright flavors, perfect with a glass of something bubbly or a dry white wine. INGREDIENTS: 8-12 paper-thin slices prosciutto (enough to cover a 12-14 inch platter) 1/4 pound wedge Pecorino-Romano cheese 1 pound purple asparagus, fattest spears, trimmed and peeled 1 Meyer lemon, cut in half Extra virgin...Read More

INGREDIENTS: 1 bunch (roughly 1 ¼ pounds) medium asparagus Salt and fresh ground pepper 1 1/2 tablespoon butter 1/1/2 tablespoons olive oil 8 ounces oyster mushrooms (or buttons) sliced or broken into 1/2-inch bits 1 small brown onion, peeled and cut into medium dice 1/2 loaf of bread such as French, francese, or ciabatta, crust...Read More

INGREDIENTS: 1 cup orzo (whole grain orzo is great with this dish) 1 cup asparagus, cut into 1-inch pieces 1 tablespoon butter 1/4 cup chicken stock 1/4 cup cream 1/2 cup grated Parmesan cheese Salt and freshly ground pepper, to taste METHOD: Fill a large saucepan about 3/4 full of water with a dash of...Read More