1. Heat olive oil in a saute pan with a clear lid over medium heat. Add garlic and saute for 30 seconds.
2. Stir in asparagus and increase heat to medium-high.
3. Add 2 tablespoons water, cover, and steam one minute, or until asparagus is bright green and just tender.
4. Remove from heat, stir once more and then sprinkle Asiago over the top.
5. Replace the lid to melt the cheese and keep dish warm until serving.

1. Combine 2 tablespoons of the oil, 1 teaspoon of the sesame oil, and the scallops in a medium bowl. Toss to coat. Marinate in the fridge for 30 minutes.
2. Whisk balsamic vinegar, soy sauce, shallot, garlic, ginger, remaining teaspoon of sesame oil, 5 tablespoons of the oil, and salt and pepper to taste. Set dressing aside.
3. Heat grill to medium-high. Brush asparagus with remaining tablespoon of oil. Sprinkle with salt and pepper. 
4. Grill asparagus and scallops, turning occasionally, until asparagus is brown and crisp-tender and scallops are just opaque in center, about 5 minutes. 
5. Divide salad greens, asparagus, and scallops between 4 plates. Drizzle each portion with balsamic dressing.

1. Bring a large pot of salted water to boil and add gnocchi. Cook for 2 to 3 minutes, until gnocchi float to top. Drain and refresh under cold running water. 
2. Heat a large frying pan over medium–high heat, drizzle with oil, and, once hot, add asparagus, along with a pinch of salt. Fry for about 2 minutes, until asparagus pieces are starting to char but are still crisp. Remove asparagus from pan. 
3. Place pan back on heat and add frozen edamame together with a splash of water and a pinch of salt. Cook for 2 to 3 minutes, until edamame are soft yet still have a bite. Drain and add to asparagus. 
4. In same pan over medium–high heat, drizzle some oil and, when hot, add gnocchi. Fry until gnocchi are golden and crispy. Remove from pan and allow everything to cool slightly. 
5.  Combine gnocchi with asparagus, edamame, and chives. Squeeze over lemon juice, drizzle over some oil, and season with a big pinch of salt and lots of pepper. To serve, place salad on a serving plate and scatter over shaved Parmesan. 

1. Preheat oven to 350°.
2. Oil a 12-cup muffin tin with the oil, or insert cupcake papers. Whisk eggs, milk, salt, and pepper in a large bowl. Stir in cooked sausage, asparagus, spinach, and cheese.
3. Fill muffin cups just below their rims with egg mixture.
4. Bake for approximately 25 minutes, until set.

1. Cook lentils according to package instructions. When cooked, stir in vinegar and set aside.
2. Next, make Salsa Verde. Put sorrel leaves, mint, cilantro, oil, and lime juice into a food processor or blender. Pulse until you get a chunky texture. Alternatively, chop and combine them by hand.
3. Transfer Salsa Verde to a bowl and stir in chopped tomatoes. Add a splash of sesame oil to a grill pan over high heat and grill asparagus on each side until soft and striped with lovely dark charcoal lines.
4. Put lentils on a serving plate and season with salt. Then, pile Salsa Verde and tomato mixture along with asparagus on top, with a final garnish of lime zest. If you’d like to serve this salad with Mint Yogurt, simply mix all Mint Yogurt ingredients together in a separate bowl and serve alongside.

1. Cut 2 inches off bottom of asparagus stalks and peel each stalk about 3 inches up.
2. Cut asparagus into 2 inch pieces.
3. Add all ingredients, except tofu and miso, to a large soup pot and bring to a boil. Reduce heat to simmer and cook covered for 30 minutes.
4. Turn off heat. Add tofu and miso to soup and cool for about 10 to 15 minutes.
5. Puree the soup in blender until it's smooth. Pass through wire mesh strainer to remove any remaining stalk fiber. Best served with croutons or chopped chives.

1. Cut asparagus into [q:1 1/2] inch pieces.
2. Place in pot of salted boiling water so that pieces are covered.
3. Cook until tender.
4. Rinse immediately in cold water to stop cooking. Pat dry.
5. Mix soy sauce, honey, sesame oil, and toasted sesame seeds.
6. Pour over asparagus and chill 30 minutes and serve. 

1. For dressing, combine all dressing ingredients and whisk.

2. Remove tough asparagus ends, cut on the diagonal into 1-inch pieces, and blanch.

3. Put asparagus, tomatoes, oranges, and romaine in large bowl. Toss gently with dressing, and serve. 

Chef A’s Tip: Be creative! Feel free to forge new fusions. Do you prefer balsamic over red wine vinegar? Go for it! Did you just pick up gorgeous strawberries from the market? Use them instead of oranges for this salad. Remember Pritikin Chef Anthony’s mantra: "If you like foods individually, chances are you will love them when they’re combined." It’s all about discovering new taste treats!