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Entertaining Views from the Boss

All eyes are on asparagus right now (just ask The New York Times and check out their latest recipes) but my favorite is as straightforward as it is delicious. Sometimes, on spring nights when I’m on my own for dinner, I’ll wrap asparagus spears in slices of prosciutto, drizzle them with a little olive oil and cracked pepper and throw them in the toaster oven.

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