Asparagus

Bibb and Boston are both types of butter lettuce; you can use either in this recipe. What to drink: An Australian Sémillon, or a California Chardonnay or Chenin Blanc will stand up to the rich flavors in this meal.

The chile-tamarind sauce is a refined, complex variation on classic satay sauce, which is traditionally thickened with peanuts. This rendition owes its silky texture to mashed kabocha squash. At Arun's, this is served both as an appetizer and as a main course.

Roasting the asparagus intensifies its flavor and is easy to do.

Asparagus heralds spring! It still may be a little early, but as the asparagus season moves along, the stalks will be less woody.

Chervil's delicate anise flavor enhances the season's baby vegetables. If you don't have chervil, substitute fresh dill.

Allen Susser is the man behind Chef Allen's, a favorite special-occasion restaurant near Miami. (He is also a cookbook author, has his own line of sauces, puts out a newsletter and has a Web site—www.chefallen.com.) Calling his food New World Cuisine, Susser uses an international repertoire of cooking techniques to prepare dishes with the best local ingredients. His focus on simple but powerful flavors shows in this dish.

Soaking the leek in vinegar and water helps to pull out the dirt and sand. Be sure to rinse well.

Here's an easy, make-ahead recipe. If asparagus is unavailable, steamed broccoli is a nice substitute.

Accompany this dish with a salad of baby lettuces and sliced sweet onion- such as Vidalia or Maui- and some seeded breadsticks. End with chocolate frozen yogurt drizzled with coffee liqueur or chocolate sauce.

Serve this robust dish alongside the <epi:recipelink id="109317"">skirt steak with cilantro sauce</epi:recipelink>.

This vegetarian entrée makes an elegant and easy lunch. Serve with: Italian Pinot Grigio • arugula with balsamic vinaigrette • warm ciabatta • vanilla gelato topped with fresh strawberries

Here asparagus stars in a first-course tart accented with tarragon and Parmesan Cheese.

Can be prepared in 45 minutes or less.

Slices of prosciutto spread with goat cheese and wrapped around asparagus tips make terrific cocktail party fare. The leftover asparagus stalks can be cut up and used in soup, or toss them with pasta, olive oil and Parmesan cheese.

Can be prepared in 45 minutes or less.