1 large fat carrot, peeled (the largest carrot you can find)
Small fresh green beans or pencil size fresh asparagus
Coarse kosher salt and pepper
Butter

Cut four (4) notches around the carrot lengthwise with a sharp knife so that it looks notched; then slice crosswise into about 1/2-inch rounds. Ream out the center of each carrot round, being careful not to break the ring.

If using green beans, snip the stem end off each bean. If using pencil sized asparagus, use the tips only, and cut them approximately 4 inches long.

Put the beans (or asparagus) inside the carrot ring (usually 2 to 4 beans or asparagus will fit into a carrot ring). Steam them until tender crisp; toss gently being careful not to break the carrot ring, with salt, pepper, butter and serve.

12 ounces thin asparagus stalks, washed and trimmed
1/2 teaspoon soy sauce
1 1/2 teaspoons sherry vinegar
1/2 teaspoon white wine vinegar
Coarse kosher or sea salt to taste
2 to 3 drops sesame seed oil
1/4 cup Extra-virgin olive oil
1 hard-cooked egg

Blanch the asparagus in lightly salted boiling water for about 3 minutes or until crisp-tender; do not overcook.
Remove from heat and refresh under cold water; drain well. Arrange asparagus on serving platter or individual serving plates.

In a bowl or jar, whisk together soy sauce, sherry vinegar, white wine vinegar, coarse salt, sesame oil. Whisk in olive oil.

Separate the egg yolk from the white. In a bowl, crush to yolk with a folk. Finely chop the egg white with a knife.

Spoon the vinaigrette over the asparagus, allowing a little to puddle on either side. Garnish with the egg white and yolk.

Makes 2 servings.

Wilted Balsamic Spinach Salad with Asparagus

2 cups fresh spinach leaves, washed, dried, and chilled
1 pound asparagus stalks, washed and trimmed
3 tablespoons good-quality balsamic vinegar
2 tablespoons extra-virgin olive oil
2 tablespoons minced red onion
1 clove garlic, minced
1/4 teaspoon coarsely ground black pepper
1 hard-cooked egg, chopped

Remove stems and veins from spinach and tear into bite-sized pieces; place spinach on individual serving plates.

Blanch the asparagus in lightly salted boiling water for approximately 3 minutes or until crisp-tender; do not overcook.
Remove from heat and refresh under cold water; drain and dry well; set aside.

In a large frying pan over medium heat, whisk together balsamic vinegar, olive oil, red onion, garlic, and pepper;
heat balsamic mixture until hot, stirring occasionally. Add cooked asparagus spears to dressing mixture,
tossing to coat and reheat.

Remove from heat. Place asparagus spears over the top of the spinach. Pour warm dressing over asparagus
and spinach. Sprinkle with chopped eggs and serve immediately.

Makes 2 servings.