Asparagus

Begin with melon slices and prosciutto; alongside the soup, serve baguette slices with a garlic and herb cheese spread, then offer macaroons and apricots afterward.

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

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

This pretty, easy-to-make first-course soup is flavorful and creamy, yet is extremely low fat-it has only one tablespoon of butter and no cream at all (except for an optional sour cream garnish). Pour your favorite beer or a fruity white wine throughout the evening.

You can use frozen baby lima beans (with the same delicious result) instead of the fresh favas, which are harder to find.

A lovely do-ahead pasta salad for spring.

Although raw asparagus might seem unusual to those who have only eaten asparagus cooked, it is delicious. The slightly different flavor is highlighted in the following salad.

This delicate dish is also a nice first course.

Asparagus, green beans and peas give this pasta its name. Start with an antipasto platter of purchased marinated vegetables, cured meats and cheeses. Serve the pasta with some crusty Italian bread. Champagne makes a festive beverage.

Can be prepared in 45 minutes or less.

The dumplings can be assembled and chilled up to eight hours before steaming.