Spring asparagus soup To prepare asparagus, bend the stalk until it naturally snaps and discard the ends. Peel the bottoms of the stalks. Be sure to reserve some tips for garnish. For a velvety texture, put the soup through a sieve after processing. 2 bunches of fresh asparagus (2 lbs)           1 kg 1 tablespoon olive oil           15 mL 1 leek, halved, rinsed and chopped (white bulb only) 1/2 white onion, finely diced 1 medium Yukon Gold potato, peeled and thinly sliced 6 cups chicken or vegetable stock           1.5 L 2-3 cups loosely packed fresh spinach leaves           175 g 1/4 teaspoon cayenne powder           1 mL 1/2 teaspoon curry powder           2 mL 1 tablespoon butter           15 mL 1/4 cup cream           60 mL 1. Heat olive oil in a large sauté pan. Add the leek, onion, and potato and sauté, stirring occasionally, until soft. 2. Heat the stock and add it to the sautéed vegetables. Bring to a boil and add the asparagus. 3. Simmer until the asparagus is soft. 4. Remove from heat, add spinach leaves and process the soup in a blender or food processor. 5. Pour into a clean pot and heat to serving temperature. Add cayenne, curry powder, butter and cream. 6. Garnish with steamed asparagus tips and/or fresh chives. SERVES 4 Asian salmon with mango salad The ginger and garlic in this glaze give the fish a nice kick. It's even better when topped with mango salad. 2 lb. salmon fillet (skin on)           1 kg 1 teaspoon black pepper           5 mL 2 teaspoons grated fresh ginger           10 mL 1 tablespoon minced fresh garlic           15 mL 1 tablespoon sugar           15 mL 1 tablespoon soy sauce           15 mL 2 tablespoons vegetable oil           30 mL 2 tablespoons freshly squeezed lime juice           30 mL 1 tablespoon chili garlic sauce           15 mL 1. Preheat oven to 450 degrees and make several shallow diagonal slashes on the skinless side of the fish. 2. Whisk together the rest of the ingredients. Place fish, skin side up, in a glass dish. 3. Pour the mixture over the fish, cover and marinate for 30 minutes. 4. Discard the marinade. Place fish skin side down and roast 10 minutes per inch of thickness, or until the flesh flakes easily when tested with a fork. SERVES 4 Mango salad 2 ripe mangoes 2 teaspoons freshly minced garlic           10 mL 2 tablespoons fresh cilantro, roughly chopped           30 mL 2 teaspoons grated resh ginger           10 mL 1/4 teaspoon sugar           1 mL Juice of one lime Beansprouts for garnish 1. Peel mango and cut into thin julienne slices. 2. Whisk together garlic, cilantro, ginger, sugar and lime juice and toss with the mango slices. 3. Chill well, and serve with roasted Asian salmon, garnishing with beansprouts. Cupcake jewels If you don't have the time to bake from scratch, there are plenty of fabulous cake mixes to help you to this dazzling finish. Edible flowers are available at specialty food markets, or pick your own violas and Johnny Jump Ups. These cupcakes are ideal for bridal or baby showers, too! 2 cups sifted cake & pastry flour           500 mL 1 cup granulated sugar           250 mL 2 teaspoons baking powder           10 mL 1/2 teaspoon salt           2 mL 1/2 cup softened butter           125 mL 1/2 cup milk           125 mL 2 eggs 1 teaspoon vanilla           5 ml 1. Preheat oven to 375 degrees. 2. In a large bowl, whisk together flour, sugar, baking powder and salt. 3. Using an electric mixer, cream together the butter, eggs and vanilla. Alternately add the milk and the dry ingredients. Mix the batter on high until smooth, about 2 minutes. 4. Spoon the batter into 12 paper-lined muffin cups and bake until a cake tester inserted into the centre comes out clean, about 15-18 minutes. MAKES 12 Buttercream and cream cheese icing 1/2 cup softened cream cheese           125 mL 1/2 cup softened unsalted butter           125 mL 4 cups sifted icing sugar           1 L 1/2 teaspoon vanilla or raspberry extract           2 mL Fresh mint leaves and edible flowers for garnish Beat together the cream cheese and butter until light. Add icing sugar one cup at a time, until you have fluffy icing. With a piping tube, pipe the icing onto the cupcakes and garnish with edible flowers and fresh mint leaves.