Asparagus is best when it’s served immediately. Remember to rinse the morels well because they can harbour sand. This recipe, created by chef Jean-Georges Vongerichten of New York’s Jean Georges Restaurant, was taken from The New York Restaurant Cookbook by Florence Fabricant (Rizzoli International Publications, Inc).

My friend John Ash, a great writer who founded his own restaurant twenty-four years ago in California’s Sonoma County, says that one of the simplest and best ways to cook asparagus is to give it a light coating of olive oil and grill it. Grilling, says John, brings out the sweetness and more of the “vegetal” notes. It may also diminish that other unmentionable asparagus attribute! Add some good olives, thinly sliced prosciutto and maybe a sprinkling of fried capers for a delicious antipasti course. Wine? I’m sure that John would suggest a Russian River Sauvignon Blanc.

This popular Italian rice dish has infinite variations. If you’re short on time, make this risotto a day or two ahead of when you need it. It can be reheated in the oven in just a few minutes.

Serve the flavourful chicken over Thai Kitchen Select Harvest Jasmine Rice. Recipe courtesy of McCormick Canada.