6 Servings

1 pound fresh asparagus, washed and trimmed
Salt
Black pepper
2 Tbs. olive oil
1 pound lump crab meat
1/4 cup small diced red onions
1 medium Vadalia onion, shaved very thin
12 slices of tomatoes, such as beefsteak or vine ripened (about 1/4 in. thick)

Dressing
1/2 cup extra virgin olive oil
2 tbs. minced shallots
1 tsp. minced garlic
Juice of 2 lemons
1/4 cup finely chopped fresh herbs (such as basil, chervil, parsley, and tarragon)

Preheat oven to 400 degrees Fahrenheit. Add asparagus to a pot of salted boiling water, blanch for 2 minutes. Remove asparagus from the water and place in a bowl of ice water (to stop the cooking process) for 4 minutes, remove and pat dry.

Toss asparagus with 2 tablespoons of olive oil, season with salt and pepper, place on a baking sheet lined with parchment paper and roast for 6 minutes. Remove asparagus from oven and cool.

In a small mixing bowl whisk 1/2 cup of extra virgin olive oil and lemon juice, to emulsify the vinaigrette (should turn cloudy). Add shallots and garlic. Season with salt and pepper. Whisk in herbs and set aside.

Toss the crab meat with 1/2 cup of the dressing, adding the red onions, again season with salt and pepper. Season both sides of the tomatoes with salt and pepper.

Assemble: Arrange tomato slices on a plate, place asparagus over tomatoes, arrange the Vadalia onions over the asparagus, drizzle the remainder of the dressing, and finally mound the crab meat salad in the center.

2 lbs sweet potatoes (about 6 medium) {You can use 1 large can of canned yams if in a hurry)
2/3 cup sugar
1 Tbsp cornstarch
1 tsp salt
1/2 tsp orange zest (grated orange rind)
1 cup orange juice
2 Tbsp butter

Preheat the oven to 400 degrees. Pare sweet potatoes and cut in half lengthwise. Place in an ungreased 1 1/2 quart casserole dish.
In a small saucepan, stir together the sugar, cornstarch, salt and orange peel. Slowly stir orange juice into sugar mixture. Add butter and using a small whisk, blend constantly until butter is melted and mixture thickens and boils. Boil gently while stirring constantly for 1 minute.
Pour hot orange juice mixture over the sweet potatoes in the casserole dish. Cover and bake for 1 hour, basting occasionally.

If you are using canned yams instead of raw sweet potatoes, pour the mixture over the yams in a casserole dish and heat until warmed through, about 20 minutes.