Airy and light-tasting yet just a little decadent, this soufflé combines sweet, crisp asparagus, salty, gamey Prosciutto and sharp, nutty Gruyère cheese in one spring dish that is perfect from breakfast to dinner.

This cooked egg mayonnaise balances rich egg yolk and oil with the sharp, savory flavors of capers, cornichons and fresh herbs. The comforting and complex sauce is perfect served over asparagus, roasted waxy potatoes, with fish or cold chicken served outdoors.