I call asparagus the "Prince of Springtime" because it's one of those foods that deserve a celebration all of its own. Let's make a meal of asparagus!
Let me take you behind the scenes of our cooking show where at least eight people work in a temporary kitchen set up in my garage. There are chefs re-creating the dishes so that if I mess up, you'd never know. Meet Culinary Producer, Susie Heller, who does other shows as well and has some insider tips.
Our Art Director, Mollie Blades, and I will take you shopping. After loading up on baskets, urns, and even a small cannonball, we'll show you how to use them to put an individual stamp on your entertaining style.
We cook, too! A couple of great dishes for dinner parties because they can be done ahead of time, and one of my favorite spring pastas. I like to take classic dishes and extract the technique, then reinvent the dish with unexpected ingredients. With asparagus, I make a pesto and toss it with the first, sweet, marble-sized potatoes of spring and orecchiette ("little ears") pasta.
