Rinse and dry a bunch of fresh asparagus. Try to choose the ones about the diameter of your little finger. Cut off the tough bottom part of the stalks. Drop into a large pot w/ a small amount of boiling water. Steam for 3 or 4 minutes, till bright green and slightly tender. Drain. When cool, wrap each stalk with a very thinly sliced piece of hard salami. Arrange on a platter in a 'starburst.' Place a small pile of olives or parsley to garnish in the middle.
Bruschetti (pronounced: "bru-ske-tee"... and roll that "r"!)Slice and toast in hot oven one loaf of French or Italian bread. The better the bread, the better the bruschetti (practice your pronunciation!)
Chop one ripe tomato.
In a small bowl, mix together one large crushed clove of garlic, 1/4 c. olive oil, s/p to taste and 4 or 5 chopped fresh basil leaves.
Add tomatoes to oil mixture. Let sit for at least 15 minutes. Serve with a spoon over toasted bread.
Fried Calzone
To make these lovely Fried Calzone, use the pizza dough recipe from the "Breads" page. Roll a circle of dough about 4 inches in diameter, and about 1/8 inch thick. Place a small pile of chopped ham and mozzarella cheese in the center. Fold dough in half over filling; pinch together to seal. Deep fry in hot oil for 3 or 4 minutes turning halfway through cooking time. Serve with pizza sauce if desired. 
Slice three or four large portobello mushroom caps into 1/2" thick slices. Heat 2 T. olive oil in a skillet. Fry mushrooms for just a minute or two on each side in hot oil. Turn off heat. Drizzle a few drops of a good balsamic vinegar over hot mushrooms. S/P to taste. Put a few crumbles of Gorgonzola cheese on mushrooms and let melt a little. Serve warm.
