MARCH & APRIL - We're taking a pre-spring Mud Season Break. The Cafe will be closed March 3-April 26. Here's a little Spring recipe for those who can't wait.

Roasted Asparagus and Prosciutto Bundles with Parmesan Custard

• 36 spears of fresh asparagus
• 6 thin slices prosciutto
• 1 cup chopped onion

For the custard:

• 1 cup half and half
• 3/4 cup heavy cream
• 1 large egg; two egg yolks
• 2/3 cup parmesan cheese
• 1/8 tsp. ground fresh black pepper
• 1/4 Tsp. salt

Blanch the asparagus in boiling water for 1 minute, drain, and pat dry. Wrap one slice of prosciutto around 6 spears and continue until you have 6 bundles -- place on a baking sheet and drizzle with olive oil. Bake for 10 minutes at 350 degrees.

For the Custard: Whisk all ingredients together and pour into buttered ramekins or custard cups. Place in a baking pan and fill 1/2 way up the sides with warm water. Cover the pan with aluminum foil--bake for 40 minutes and test to see if custards are done. They may need 10 minutes more.

Place Asparagus Bundle on a plate and unmold a custard on top of each--Serve warm or at room temperature.

Happy Spring!