Asparagus (recipe follows)

Brush steaks with mustard. Season the steaks on both sides with kosher salt, 1/4 teaspoon per side. In a pie tin place peppercorns and press steaks in to coat each side with about 1 tablespoon. In a heavy-bottomed 12-inch saute pan heat 2 tablespoons of the vegetable oil to smoking. Cook steaks for 3 minutes on each side. Transfer steaks to a plate. Add the remaining 1 teaspoon of oil and the shallots to the pan. Cook, stirring, for 1 minute. Carefully add the brandy to the pan. Note: IT WILL IGNITE. Allow brandy to burn off and add garlic, and veal stock. Bring to a boil and simmer until reduced by half. Stir in heavy cream and continue to reduce for 2 minutes, or until sauce is thick enough to coat the back of a spoon. Stir in butter and add the remaining 1/4 teaspoon of salt. Serve immediately. Garnish with parsley.

Place the potatoes in a saucepan and cover with water. Set over high heat and bring to a boil. Cook the potatoes until tender, about 7 to 8 minutes. Remove from the heat and cool under running cold water. Once cool enough to handle, place the potatoes on a cutting board and slice in half lengthwise. Season the potatoes with salt and pepper, to taste. Heat a 12-inch saute pan with the olive oil over medium high heat. Place the potatoes, cut side down, in the pan and cook the potatoes until browned and crispy, about 3 minutes. Turn over and cook with the sage, rosemary and thyme for another 3 minutes, being sure to toss the potatoes to distribute the herbs. Adjust the seasoning and serve with the steak au poivre

1 bunch pencil asparagus

2 teaspoons walnut oil

Salt and pepper

2 tablespoons chopped walnuts

Trim the bottom 2-inches off the asparagus and discard. Cut the asparagus into 2-inch pieces on a diagonal. Heat a saute pan over high heat. Add the walnut oil and heat. Add the asparagus and saute until crisp-tender, about 4 minutes. Season, to taste, with salt and pepper. Remove from the heat and add walnuts and toss to combine.

Yield: 4 servings