I keep going back to this great book and am never disappointed. For Mother's Day, I made this simple appetizer of prosciutto and grilled asparagus with whole grain mustard. She says to use pencil-thin asparagus; mine were slightly larger, so I peeled them to make sure they would be tender. They are dressed with olive oil, salt, pepper and grilled for a few minutes, served on top of prosciutto (I used a locally-made wild boar prosciutto from Angel's Salumi which was ultra delicious), with a mixture of crème fraiche and whole grain mustard drizzled on top. By far the easiest recipe I have seen in the book! 
