Asparagus A La Emeril

One of the greatest joys in this world is to cook for someone and to have them enjoy what you've prepared for them. I don't get the opportunity often, but when it does, I relish in the opportunity to put a smile on someone's face through food.

Yesterday I was given the opportunity to attend the 2009 Boston Auto Show at the convention center. Sylvie, my friend Mischa's mother, invited me along for the day, and we had a blast! There is nothing quite like seeing millions of dollars in cars spread out over a massive convention hall. We took our time, and lots of pictures, and learned a thing or two about new and antique cars.

When we headed back to Mischa's we were hungry, so we stopped to get some groceries for dinner. Sylvie cooked up some awesome burgers with white cheddar cheese and BBQ sauce. I was able to add to dinner by making asparagus the way I saw Emeril Lagasse do it. He steamed the asparagus in a frying pan with a halved lemon allowing the asparagus to absorb the lemon juice. I added some garlic to that and it was a smash.

For desert, we had chocolate cream pie. It's my recipe and it's extremely quick and easy. Rachel Ray would approve. Take two tubs of coolwhip mix with two packages of instant Jello pudding with a little milk and combine them until everything is smooth and thick. Pour into an instant crust and chill for about 20 minutes, and BAM!!!! You have a delicious low-fat chocolate cream pie. (Feel free to add some fresh berries.) It was so good we all went back for seconds.

It's a great feeling when someone tells you that your food tastes good.