Instructions: 1. Snap woody ends off asparagus, peel & trim each stalk. Cook in rapidly boiling salt water to cover for no more than 1 minute. Drain & plunge into ice water. When cool, drain spears, and blot dry with paper towels.

Asparagus can be prepared ahead to this stage & refrigerated until serving.

To serve, roll each asparagus spear in apricot kernal oil-it should be very lightly coated. Arrange the spears in a fan pattern on chilled salad plates, 5 to a plate. Spoon a dollop of creme fraiche at the apex of each fan and sprikle with the slivered tomato. To make creme fraiche, combine two parts heavy cream with 1 part sour cream. Heat to 85F, no higher. Let mixture stand overnight in a loosely covered glass jar. It should taste sourish & be quite thick. Creme fraiche will keep 5 to 8 days in the refrigerator.

UPSTAIRS AT THE PUDDING

HOLYOKE ST, CAMBRIDGE

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