5 asparagus napoleons with Recipes

eggplants, unpeeled , cut into 12 (1/2-inch thick) slices, asparagus spears (about 1 1/2 lb), trimmed to 5-inch lengths, extra-virgin olive oil, for drizzling, salt and freshly ground black pepper, whole milk ricotta, chopped fresh basil, grated pecorino romano, zest and juice of 1 large lemon, salt and freshly ground black pepper

frozen puff pastry, thawed, an egg wash made by beating 1 large egg yolk with 2 tsp water, cornstarch, water, chicken broth, soy sauce, scotch or medium-dry sherry, sugar, vegetable oil, fermented black beans (available at oriental markets and specialty foods shops), rinsed well and drained, fine julienne strips of orange zest, minced peeled fresh gingerroot, minced garlic, asparagus, trimmed and peeled

beets, goat cheese, lemon thyme, chopped chives, chopped garlic, asparagus, olive oil, salt and pepper, roasted red pepper , julienned, yellow pear tomatoes, sliced in half, truffle oil

rainbow trout fillets, u -15) prawns, peeled and de-veined, kosher salt, granulated garlic, lemon pepper, olive oil, chardonnay wine, idaho mashed potatoes , recipe follows, asparagus spears, cooked and kept warm, cooked spinach , kept warm, lemon-shallot beurre blanc sauce , recipe follows, idaho potato gaufrette chips , recipe follows