Directions

1. Preheat the oven to 450f.
2. Snap any woody ends off bottom of the asparagus and discard.
3. Toss the asparagus with olive oil and parmesan cheese to coat.
4. Arrange the asparagus on a cookie sheet in a single layer.
5.Place cookie sheet in the oven. Roast for 8 to 12 minutes, until the asparagus is just tender when pierced and parmesan is golden brown.
6. Remove cookie sheet from the oven and sprinkle the asparagus with black pepper.
7. Use a spatula to remove the asparagus from the cookie sheet. Serve immediately.

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Directions

1. Preheat the broiler.
2. Melt the butter in a 10' nonstick skillet over medium heat.
3. Add the onion and sauté until soft and translucent, about 3 minutes.
4. Add the asparagus and sauté until just tender, about 6 minutes.
5. While the asparagus is cooking whisk together the eggs, heavy cream, parmesan cheese, salt and pepper.
6. Add egg mixture to the skillet and fold gently a few times to combine ingredients. Continue to cook until eggs are almost set.
7. Dot the frittata with goat cheese and place under broiler to finish cooking, until eggs are set and puffed, and goat cheese is lightly browned.
8. Remove from oven. Slide out of skillet onto a plate. Cut into wedges and serve.

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Directions

1. Preheat the broiler.
2. Fill a pot large enough to hold the asparagus with water. Salt the water heavily. Bring the water to a boil, reduce to a low simmer.
3. Add the asparagus to the water and cook for about 2 minutes, until slightly tender but still quite firm when pierced with a knife.
4. Drain and blanch immediately in ice water to stop the cooking. Drain and pat asparagus with a towel to dry completely.
5. Bundle 4 asparagus spears together and wrap 2 pieces of prosciutto around the bundle, overlapping the prosciutto so all but the tips are covered. Repeat with remaining asparagus.
6. Arrange the bundles on a cookie sheet. Drizzle evenly with olive oil. Sprinkle bundles with black pepper and season asparagus tips with salt.
7. Place the cookie sheet under the broiler for 2 minutes, until asparagus is lightly caramelized and prosciutto edges begin to turn golden brown.
8. Remove from oven and serve immediately.

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Directions

1. Heat the butter in a medium saucepan over medium heat. Add onion, shallots and garlic. Cook in the butter until soft and translucent, about 3 to 4 minutes.
2. Add the stock, potato and asparagus. Bring to a simmer. Cover and simmer until potato and asparagus are very tender, about 15 minutes.
3. Turn off the heat and add the chives.
4. Working in batches, puree the soup in a blender until very smooth. Be sure not to fill the blender more than halfway or the steam will push off the lid.
5. When all of the soup is pureed whisk in the heavy cream. Season soup to taste with salt if necessary.
6. To serve, ladle the soup into bowls and top with a dollop of crème fraiche.

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