Review of last recipe - This is really a great tasting salad, with the almonds adding interest and crunch. But frankly, although the dressing was fine, for all the work it took to make, I think I'd be just as happy with a store bought brand. I think I've used a Paul Newman sesame ginger type dressing in the past (in an asian slaw) that I've liked. I'm not an advocate of buying salad dressing, since I normally make my own (95% of the time I have vinagrette, 5% caesar or blue cheese). It's just so easy to make your own vinagrette and I have some in a bowl on my counter every day. But in this case, with the extra ingredients you need and getting out the food processor and all, I say okay to store bought. That way, I will have the salad more often. In fact, I'm making it again today!

Note: My mother makes the best vinagrette in the world, and even though I try to duplicate it, I can't. I guess it's because it's my mom and she, at 89, is still a fantastically great cook, and there's only room for one "best" vinagrette in the family. I will post her recipe at a later date when I come across it again in my pile of stuff. For my all-purpose vinagrette, I just mince either garlic or shallot, add champagne or red wine vinegar, olive oil (golden colored, not the extra virgin), kosher salt and freshly ground pepper in a small bowl that probably holds 1 1/2 cup of liquid, and mix. I make small batches that last a couple of days (depending on how often I'm home to eat; I make a salad almost every day), and the taste varies abit because of all the variables with eyeballing the proportions and different ingredients. Obviously, I like that it can vary, but for some reason, even though my mom eyeballs things, hers is ALWAYS better than mine.

TODAY'S RECIPE - ASPARAGUS WITH PROSCIUTTO, PARMESAN STYLE

2 lbs asparagus
4 oz (4 slices) prosciutto, cut in half
3 tbsp butter
1/2 c grated parmesan cheese

Trim asparagus, place in skillet with 1" boiling water. Return to boil, reduce heat and simmer until barely tender. Drain well.

Divide asparagus into 8 bunches. Roll half-slice of proscuitto around middle of each bunch. Arrange single layer on shallow baking dish. Dot with butter and sprinkle with parmesan (can be assembled and refrigerated up to this point).

Bake uncovered in preheated 450 degree oven for 15 minutes or until golden crust forms.

Makes 4 main dish or 8 first course servings.

Nutritional information per main dish serving: 230 cal, 12 g protein, 6 g carbs, 18 g fat, 54 mg cholesterol, 442 mg sodium