Nancy’s Favorite Asparagus Vinaigrette
Fabulous, fresh flavors make this a winning combination...

1 Tbls. balsamic vinegar
1 1/2 Tbls. fresh lemon juice
1 tsp. Dijon mustard
1 small clove garlic, finely minced
1/2 cup fruity olive oil
1 plum tomato, seeded and diced
Salt and freshly ground black pepper to taste
2 lb. medium asparagus, trimmed and
bottom portion of stalks peeled
1/3 cup freshly grated Parmesan cheese

For the vinaigrette, whisk the vinegar, lemon juice and mustard together in a small bowl. Add the garlic. Gradually whisk in the olive oil, then stir in the diced tomato. Season to taste with salt and freshly ground pepper. Let mellow at room temperature at least 30 minutes.

Blanch, steam, or microwave the asparagus just until crisp-tender, 3 to 5 minutes. Drain. Arrange the hot asparagus on a serving platter and pour the vinaigrette over all. Sprinkle with the Parmesan cheese. Let sit at least 10 minutes before serving. The asparagus may be served warm or at room temperature. Makes 6-8 servings.

Cherry Cream Cake
Creating this glorious dessert can be...a piece of cake!

2 cups all-purpose flour
1 Tbls. baking powder
1/2 tsp. salt
3/4 cup sugar
3 eggs
1 1/2 tsp. vanilla
1/2 cup sugar
1 1/2 cups heavy cream, whipped
1 (10 oz.) jar cherry jam
Fresh cherries and mint sprigs for garnish (optional)

Whipped Cream Frosting
3/4 tsp. unflavored gelatin
1 1/2 cups heavy cream
3 Tbls. confectioners’ sugar

Heat oven to 350°. Grease two 8 x 8 x 2-inch square metal baking pans. Line bottoms with waxed paper. Grease paper; flour paper and pans.

Sift first 4 ingredients onto a sheet of waxed paper. Beat eggs in a large bowl until frothy and then add vanilla and sugar. Continue to beat until smooth. On low speed, beat flour mixture into egg mixture just until combined. Fold in whipped cream.

Divide batter between pans. Bake 25 to 30 minutes, until tops spring back when pressed. Cool in pans on rack 10 minutes.

Remove from pans to racks to cool. Cut in half horizontally with serrated knife. Place 1 layer, cut side up, on plate. Spread 1/3 of jam over cake layer. Repeat with 2 remaining layers and jam, leaving top plain. Frost sides and top with Whipped Cream Frosting. Garnish with fresh cherries and mint sprigs, if available.

Whipped Cream Frosting:

Measure 1 1/2 Tbls. cold water into a heatproof cup. Sprinkle with 3/4 tsp. unflavored gelatin. Let the gelatin soften, without stirring, for 5 minutes. Place the cup in a pan of simmering water until the gelatin is melted and the liquid is clear. Let cool to room temperature.

In a chilled bowl with chilled beaters, beat heavy cream and confectioners’ sugar. As the cream begins to thicken, add the cooled (but not cold) gelatin mixture and continue to beat. Refrigerate the cream until ready to use.