Lemon Cloud with Strawberry-Mint Compote

Cloud:

·         Cooking spray 

·         3/4 cup plus 2 tablespoons sugar, divided 

·         1 tablespoon cornstarch

·         1 tablespoon grated lemon rind 

·         6 tablespoons fresh lemon juice 

·         2 large egg yolks 

·         4 large egg whites 

·         Dash of salt

Compote:

·         2 cups quartered small strawberries 

·         2 tablespoons sugar 

·         1 to 2 tablespoons chopped fresh mint

1.     To prepare cloud, preheat oven to 350°.

2.     Lightly coat a 1 1/2-quart soufflé dish with cooking spray. Sprinkle with 2 tablespoons sugar, shaking out excess. Place dish on a baking sheet.

3.     Combine 1/2 cup sugar and cornstarch in a medium saucepan, stirring with a whisk. Stir in lemon rind, juice, and egg yolks. Place over medium heat; cook for 3 minutes or until thick, stirring constantly. Remove from heat; immediately scrape mixture into a glass bowl. Cool to room temperature.

4.     Place egg whites and salt in a large bowl; beat with a mixer at medium speed 30 seconds or until foamy. Increase mixer speed to high. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating just until stiff peaks form. Gently stir one-fourth of egg white mixture into egg yolk mixture; gently fold in remaining egg white mixture. Spoon into prepared dish. Bake at 350° for 25 minutes or until puffed and lightly browned. Remove from oven, and cool to room temperature on a wire rack. Cover and chill.

5.     To prepare compote, combine strawberries, 2 tablespoons sugar, and mint; toss gently. Cover and chill. Serve with lemon cloud

EASY ROASTED ASPARAGUS
 1 bunch Asparagus
 4 Tablespoons (up To 5 Tablespoons) Olive Oil
Kosher Salt To Taste
Freshly Ground Black Pepper, To Taste

 Preheat oven to 425 degrees. After you wash the asparagus thoroughly, stack a bunch together and lop off the tough/thick bottom an inch or so. Spread out the asparagus in a single layer on a rimmed baking sheet. Pat it as dry as you can, as you don’t want any water to “steam” the asparagus in the oven. Begin by generously drizzling olive oil all over the asparagus and then sprinkle the asparagus generously with kosher salt and freshly ground black pepper. Roast the asparagus for about ten minutes. The secret here is for the oven to be very hot so the asparagus can begin to brown on the outside without overcooking and getting too flimsy. You want the finished asparagus to still have a bite to it. Enjoy!

 Spanish Salad of Oranges, Fennel, Red Onion, and Mint

 • 2 cups thinly sliced red onion (about 1 large)
 • 3 large navel oranges (about 5 pounds)
 • 3 cups thinly sliced fennel bulb (about 1 pound)
 • 1/4 cup loosely packed fresh mint leaves
• 3 tablespoons plain fat-free yogurt
 • 2 tablespoons frozen orange juice concentrate, thawed
• 2 tablespoons red wine vinegar
 • 1 teaspoon coriander seeds, toasted and crushed
• 4 teaspoons extravirgin olive oil
 • 1/2 teaspoon sea salt
 • 1/4 teaspoon freshly ground black pepper

 Place thinly sliced red onion in a medium bowl; cover with ice water, and soak 15 minutes. Drain well.  Carefully remove rind and white pithy part of rind from oranges; discard rind and pith. Cut each orange in half vertically; remove white pithy core portion, and discard. Cut oranges crosswise into 1/4-inch-thick slices, reserving about 1/3 cup juice for dressing. Layer red onion, thinly sliced fennel, and orange evenly in a bowl or on a platter, and sprinkle with fresh mint leaves. Combine reserved juice, plain fat-free yogurt, juice concentrate, and remaining ingredients in a small bowl, and stir with a whisk to combine. Drizzle evenly over salad; serve immediately.