Grilled or Roasted Asparagus VICTORIA ISLAND

1 bunch (2 1/4 pounds) fresh Victoria Island Farms asparagus, trimmed
2 tablespoons extra-virgin olive oil
Balsamic vinegar (if grilled)
Coarse salt
Freshly ground black pepper
TO GRILL
1. Preheat grill.
2. Fill a skillet with about 1 inch of water and bring to a boil.
3. Place asparagus in the boiling water and simmer for 1-3 minutes,or until nearly tender. Drain immediately and place in ice water to stop the cooking. Pat dry.
4. Brush asparagus with olive oil and grill over high heat for 2-4 minutes on each side. Remove from the grill, drizzle with balsamic vinegar and season to taste with salt and pepper.
TO ROAST
1. Preheat oven to 400°F.
2. Rinse asparagus under cold water and pat dry.
3. Place asparagus on a baking sheet covered with aluminum foil. Drizzle with olive oil, then toss to coat asparagus completely. Spread asparagus in a single layer and sprinkle liberally with salt and pepper.
4. Roast for 10-12 minutes, or until tender but still crisp.
Makes 6 servings.

Campari Tomato and Goat Cheese Tart WINDSET FARMS

1 sheet frozen butter puff pastry, thawed
1/4 cup Dijon mustard
10 large fresh basil leaves
20 Windset Farms* Campari tomatoes, cut in half
1/2 cup goat cheese, crumbled
Salt and pepper
3 tablespoons extra-virgin olive oil
1. Preheat oven to 400°F.
2. Remove pastry from container and perforate the surface with a fork. Place on a baking sheet and bake for 8-10 minutes, or until light golden brown.
Remove from the oven and let cool for 5 minutes.
3. Brush mustard over the entire surface of the tart.
4. Lay basil leaves on top and then arrange tomatoes over the basil.
5. Spread goat cheese over the tomatoes.
6. Season to taste with salt and pepper, and then drizzle olive oil over the entire tart.
7. Return the tart to the oven and bake for 8-10 minutes, or until golden brown. Serve immediately.
Makes 6 servings.