Fresh asparagus spears are sautéed in olive oil, seasoned with white wine, garlic, sea salt and freshly ground pepper, then scattered with freshly toasted flaked almonds. Makes an appetizing side dish; can be served as an antipasto, meze or tapas dish; and can also be served cold as a salad.

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¼ cup raw flaked almonds

2 tablespoons extra virgin olive oil

½ red onion—finely diced

1 clove garlic—minced (crushed)

12 asparagus spears—woody ends removed

2 tablespoons dry white wine

½ teaspoon sea salt

¼ teaspoon freshly ground black pepper

TOAST the almonds lightly in a frying pan until golden. REMOVE and set aside. HEAT 1½ tablespoons of olive oil in the frying pan over a medium heat and cook the onion for 3 minutes. ADD the garlic, asparagus, salt and pepper and cook for 2 minutes, stirring regularly. ADD the wine, cover the pan, and cook for 4 minutes. MIX through the toasted almonds and serve on a plate drizzled with the remaining half tablespoon of olive oil.

Fava Beans with Marinated Artichoke Hearts & Olives. A tasty Greek appetizer with succulent kalamata olives, tender fava beans and marinated artichoke hearts.   Spinach & Feta Parcels. A seasoned blend of spinach and feta cheese encased in light and flaky phyllo pastry.   Champiñones al Ajillo (Spanish Garlic Mushrooms). A popular Spanish tapas dish, champiñones al ajillo is mushrooms sautéed with garlic, olive oil, lemon juice and typically seasoned with flat-leaf parsley, salt, freshly ground black pepper and chili.

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