I’ve always enjoyed Nick Stellino, but never more than in his series “Cooking with Friends”. His recent guest, Kent Rathbun not only provided a delightful recipe for a Grilled Asparagus and Blue Cheese Salad with Grilled Chicken, his folksy comments along the way MADE the episode! For example, I’ve never thought that grill pans (the ridged kind you use on a stovetop) ever got quite hot enough; apparently I’m not the only one. His solution: preheat the grill pan with another skillet on top of it. The “upper” pan heats as well, and helps the grill pan get hot and keep all of its heat! When you’re ready to go, just set the “extra” pan aside (carefully, of course). There were all kinds of little tidbits, but the one I appreciated the most was something I always TRY to do: have as much as possible prepared ahead. With this dish in particular, you can have everything ready to assemble, so you can actually enjoy the time with your family or guests. For a simple dish, the presentation is quite elegant, and the vinaigrette looks amazing – roasted garlic & shallot, two kinds of vinegar, two kinds of oil – complex, but complimenting flavors. An exquisite special lunch or light dinner! Kudos, guys!