By Sheila Lukins, Julie Rosso

This award-winning moment publication from the "Silver Palate" crew contains 450 recipes and diverse illustrations.

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Make grapefruit mimosas with pink grapefruit juice and Champagne, and have field glasses and guides handy for bird watching. *The stew can be prepared up to 1 day in advance. Refrigerate covered and add the asparagus just before serving. SAUTEED SPRING MORELS W e think that spring morels are such a precious treat that we prepare them very simply in order not to detract from their wonderful earthy essence. If you are lucky enough to have a source for morels, indulge a few special friends with this appetizer on a blustery May day.

2. Heat the oils together in a wok over high heat. Add the ginger and stir-fry for 1 minute. 3. Add the asparagus and stir-fry until tender but still crisp, 4 to 5 minutes. 4. Stir in the cashews and soy sauce. Serve immediately. 6 portions WARM SWEETBREAD SALAD o make this wonderful combination yet more special we've added the tartness of a sorrel vinaigrette. The dish is perfect for a formal spring luncheon. 2 pounds veal sweetbreads 1 pound fresh asparagus 2 packages (12 ounces each) baby carrots 1 Belgian endive, leaves separated, rinsed, and patted dry 4 cups watercress leaves (2 bunches) 8 ounces fresh wild mushrooms, well rinsed and patted dry */4 cup fresh lemon juice 1 tablespoon Dijon-style mustard 2 tablespoons chopped shallots 3 tablespoons chopped fresh or bottled sorrel 3 /4 cup olive oil *A cup walnut oil Salt and freshly ground black pepper, to taste 3 tablespoons Creme Fraiche (page 399) */2 cup unbleached all-purpose flour 4 tablespoons (ft stick) unsalted butter 1.

2. Whisk in the orange juice and zest. Cook 1 minute more. Pour over 1 ^ pounds hot cooked asparagus and sprinkle with pepper to taste. % cup GREEN SAUCE 2 cups fresh parsley leaves 3 scallions (green onions, white and green parts), sliced *A cup fresh dill sprigs 3 anchovy fillets, drained 3 cloves garlic, roughly chopped 1 tablespoon capers, drained 6 tablespoons fresh lemon juice 3 /4 cup olive oil Salt and freshly ground black pepper, to taste 2 hard-cooked eggs, finely chopped 30 THE SPLURGE OF SPRING Mince the parsley, scallions, and dill in a food processor fitted with a steel blade.

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