Artichoke and Lobster Spring Roll

Serves 4

Spring Rolls

3/4C fresh goat cheese, without a rind

1/3 C mashed potatoes

1/4C Parmesan cheese, grated

1 C cooked lobster meat, small dice

1/2C coarsely chopped cooked baby artichokes

1/2 tsp chopped fresh basil

pinch of salt and pepper

2 tsp cornstarch

1 egg white

8 spring roll wrappers

In a large bowl combine all the spring roll ingredients and blend well.  In another small bowl, combine the egg white and cornstarch and whisk until well blended.

Divide the filling between the 8 spring roll wrappers and roll to form a cylinder.

Brush the sides and tip as you roll and place the finished rolls, seam side down on a baking sheet.  Cover with a towel and finish the remaining rolls

Bring 3 C of vegetable oil to 360 degrees in a large deep pot and gently fry off the rolls, a few at a tie to avoid overcrowding the pot.  As they turn brown and become crispy, remove them to another baking sheet and keep them warm in a 250 degree oven as you finish the remaining rolls.

Serve with mustard vinaigrette, a spicy Thai flavored dipping sauce or a sweet and sour dipping sauce

Asparagus with Eggs and Pecorino Romano

*1 to 1 ½ lbs medium asparagus, trimmed and peeled

salt and black pepper to taste

*6 T unsalted butter

*4 large farmstead eggs, washed and at room temperature

*12 to 16 paper thin slices of Pecorino Romano

Poach or steam the asparagus until it is bright green and tender

Remove and divide among 4 warm plates in a single layer, tips pointed in the same direction

Meanwhile heat the butter in a large non stick pan over moderate heat and let it brown a little

Crack each egg into the pan and season with salt and pepper and adjust the heat to cook the whites firm and the yolks are just set

Gently place one egg on top of each plate of asparagus and drizzle the browned butter over and around the eggs and asparagus

Place the thin slices of cheese on top of the eggs and asparagus and serve immediately

Tips

Peel the asparagus from just below the tip all the way to the end of the spear with a vegetable peeler

Use the same vegetable peeler to shave nice thin slices off a hunk of Pecorino Romano.

You can substitute Parmesan

Flourishes

Drizzle a little white truffle oil over all. In this case back off the butter by 2 tablespoons