Ingredients:

2 pounds fresh asparagus spears

1 pound lump crabmeat, cleaned

1 cup grape tomatoes

5 tablespoons olive oil

2 clove2 garlic, minced

1/2 pound bacon strips, diced

4 artichoke hearts, drained and sliced

2 tablespoons lemon juice

Salt and pepper to taste

Directions:

Preheat an oven to 400 degrees. Toss the asparagus, tomatoes, and olive oil together in a bowl until the vegetables are evenly coated; season with salt and pepper. Pour into a baking dish; sprinkle 1 minced clove of garlic over the mixture.

Roast in the preheated oven until tender, about 9 minutes. Set aside to cool. Cut the asparagus into 2 inch pieces. Cook the bacon in a large, deep skillet over medium-high heat until crisp, about 10 minutes. Remove the bacon to a plate lined with paper towels, reserving 2 tablespoons of the bacon drippings in the skillet. Add the crabmeat to the hot bacon drippings and cook until warmed through, 2 to 3 minutes. Transfer to a large mixing bowl; add the asparagus, tomatoes, and artichoke hearts.

Whisk the lemon juice, olive oil, and 1 minced clove garlic together in a small bowl; season with salt and pepper. Pour the dressing over the salad and toss to coat. Sprinkle the bacon over the salad just before serving.

Ingredients:

1/2 pound smoked salmon

4 Eggs hard boiled

1/4 cup milk

1/4 cup lime juice

1/4 teaspoon sugar

1/2 teaspoon salt

1/3 cup olive oil

2 tablespoons Olive oil

2 large Avocados

Pimentos

Directions:

Flake the flesh with a fork. In a deep bowl, mash the egg yolks with the milk until they form a smooth paste. Add sugar, salt, and 1 tablespoon of the lime juice. Then beat in the vegetable oil, a teaspoon or so at a time. Add the olive oil in the same gradual manner. Chop egg whites finely and add them to the bowl, along with the fish. Combine thoroughly but gently.

Just before serving, cut the avocados in half, remove pits, and fill cavities with the fish mixture. Garnish with pimento.