After spending a day in the summer sun, this dish makes a nice light lunch or first course for dinner. The slices of asparagus are delicate, so toss them with the dressing right before serving.

Yield: 4 servings

Add ricotta, 3 teaspoons olive oil, tarragon, basil, and chives to a small bowl. Mix well. Season with salt and pepper.

Using your index and middle fingers as an anchor, wrap prosciutto into a cone shape. Stuff cone with a tablespoon or two of ricotta mixture. Repeat with remaining slices of prosciutto. Wrap and refrigerate until serving.

Take bottom third of asparagus and snap off tough end. Using this as a guide, line up the rest of the stalks and cut off rough ends. Using a vegetable peeler, peel away thin strips of asparagus and add them to a bowl. Add lemon juice and remaining olive oil to asparagus.

Toss well and season with salt and pepper. Serve immediately with prosciutto pockets.