1 large bunch fresh Asparagus
6 sprigs fresh Rosemary
2 cloves garlic, chopped
1 lemon, juiced and zested
1/2 cup Pine Nuts, roasted
8 large slices Prosciutto
1/2 cup Gorgonzola cheese
capers to garnish

Hollandaise Sauce:
4 egg yolks (or equivalent in Egg Beaters)
2 tsp lemon juice
2 tbsp water
1 tbsp Dijon Mustard
1 cup butter, melted
dash of Worcestershire Sauce
Salt & Pepper to taste

In a small baking dish filled with 1" boiling water, blanche Asparagus for 3-4 minutes, then drain and 'cold shock' the asparagus under cold water. Drain and allow to dry on kitchen towels. In a medium size lightly oiled baking dish, lay down 1/4 of the Asparagus sprigs onto several flat slices of Prosciutto, constituting a wrap. Generously cover the asparagus with the gorgonzola, pine nuts, garlic, line with the rosemary sprigs, and lemon zest. Roll up and wrap and secure with toothpicks for baking. Sprinkle capers around asparagus. Then place into oven and bake for 20 minutes.

While baking, prepare Hollandaise Sauce:
In a stainless steel bowl over a pot of simmering water (do not allow bowl to touch the simmering water) over medium heat, wisk mixture of egg yolks, lemon juice, water, mustard, butter and other ingredients slowly for 15-20 minutes until pale yellow and thick.

Remove Asparagus from oven and plate, then smother with the Hollandaise sauce. Garnish with the reserve of rosemary sprigs.

4 large 6-8" lobster tails
4 cloves garlic, minced
6 tbsp salted butter, minced, and warm melted*
1 lemon, juiced
1 lemon, sliced for garnish
1/2 tbsp Old Bay Seasoning

Preheat broiler - 500 degrees.

*Heat butter slowly, and add garlic. Allow butter to absorb garlic. Using kitchen shears, or sharp scisors, cut each lobster shell curved side back. Pry sides of shell to expose lobster meat and lay in shallow roasting pan. Douse meat with garlic butter and then dust with Old Bay spice. Squeeze lemon juice over lobster and lay lemon slices alongside lobster tails. Place in oven and broil for 12-15 minutes until meat is opaque.

Serve on bed of Pasta Con Pesto (cooked Linguini, mixed with Basil Pesto, mixed with a generous amount of thickly grated Pecorino Romano cheese)

9" Graham Cracker Prie Crust
14 oz can sweet condensed milk
3 egg yolks (remove whites)
1/2 cup Nelly & Joes Key Lime Juice
1/2 cup crushed cashews
1.5 cups whipped cream (fat free)

Preheat oven at 350 degrees.

Combine milk, yolks and lime juice, blend until smooth. Pour filling into pie crust, sprinkle 1/2 of cashews over top. Bake for 15 minutes. Remove and cover with whipped cream, sprinkle the reserve of cashews, place back into oven and bake until whipped cream carmelizes (about 10 minutes). Remove from oven, allow to cool and serve.