ASPARAGUS WITH SOUR LEMON SAUCE Clean, cook and refresh the asparagus. Serve with a sauce made out of the following ingredients: 1 dl. Of oil, a spoonful of lemon juice, a sprig of chopped parsley, a pinch of salt. ASPARAGUS WITH BUTTER AND ANCHOVIES Clean, cook and drain the asparagus and cook them gently in the saucepan with butter and salt. While still very hot, mix with anchovy butter with a few drops of lemon juice. Decorate with croutons fried in butter. ASPARAGUS MILANESE Choose best quality garden asparagus; clean and cook, then untie the bunch and put them on a warmed, oval serving plate. Cover with good quality, grated Parmesan cheese and with lightly browned butter. Decorate with eggs that have been fried in butter. COUNTRY STYLE SALAD Ingredients: 200 grams of red Castelfranco chicory - 200 grams of red Treviso chicory - 50 grams bresaola (Italian cured raw beef) - 50 grams speck (Italian smoked ham) - 50 grams of Parma ham - 100 grams of mozzarella - 60 grams of walnut halves - 50 grams of small, black olives - ½ glass of extra virgin olive oil 1 lemon - Salt and pepper Preparation: Cut the two types of chicory into julienne strips, together with the dry cured beef, the smoked ham, the Parma ham and the mozzarella. Put them in a salad bowl; add the olives and the walnut halves. Season with salt and pepper, oil and lemon juice. SPICY SORBET WITH MELON Ingredients: (Serves 8) 1500 grams of melon - 700 grams of sugar - 2 spicy peppers - 2 egg whites Preparation: Mix the sugar with ½ litre of water, add the peppers and bring to the boil. Leave to simmer for 5 minutes. Cover and allow to cool. Cut the melon flesh into cubes and liquidise. Filter the syrup and add it to the melon puree. Pour the mixture into an ice cream making machine and leave it on for approximately 40 minutes. To obtain a thicker consistency to the sorbet, beat the egg white until it forms peaks and add it to the ice cream maker half way through the preparation. This can be served with fruit salad with some mint leaves on the top, and placed inside empty melon halves. The melons should be cut in half, the flesh scooped out and left covered in the fridge, half an hour before adding the sorbet and serving.