Asparagus

Stew made with lamb may be known as the national dish, but beef is actually the most popular meat today. It turns up everywhere, including Tinakilly House in Rathnew, Ireland, where they offer this lovely dish. It's served with Champ (Green Onion Mashed Potatoes).

A tangy sauce turns one of the classic spring vegetables into a lovely first course.

Boiling the vinegar concentrates and sweetens it, so the dressing doesn't require as much oil to balance the acid. Can be prepared in 45 minutes or less.

You can also "grill" the steak in a ridged heavy-duty skillet set on the stove top.

This recipe can be prepared in 45 minutes or less.

Crusty sourdough rolls and coleslaw made of shredded red and green cabbage tossed with a vinaigrette are nice with the soufflés. Afterward, have a caramel-nut tart from the bakery and cups of herbal tea.

Can be prepared in 45 minutes or less.

The grill-and a dash of roasted garlic oil-give the asparagus terrific flavor without adding much fat.

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.