Fresh Fruit Tart
Preheat oven to 350°. Clean and halve the strawberries.
Cream sugar and butter together. Add egg and beat well. Add vanilla and beat well. Stir in flour, baking soda, and salt. Spread into the bottom of a 9" pie pan, going up the sides a bit. Bake for 15 minutes. Cool completely.
Beat neufchatel, powdered sugar, and lemon zest until smooth. Add yogurt and blend until smooth.
When tart has cooled completely, spread neufchatel and mix evenly over the top of the tart. Arrange strawberries and honeydew slices on top. Refrigerate until ready to serve.
Asparagus with Lime
Melt butter in a large skillet over medium heat. Add shallots, and saute for 2 minutes.
Add asparagus spears. Cover and cook about 8 minutes or until tender .
Season with salt and pepper. Just before serving, squeeze lime over the top.
Heat 2 tablespoons butter in a skillet, add shrimp, salt, and black pepper. Saute for 2 minutes. Transfer shrimp (except 1 to be used for garnish) to a food processor.
In the same skillet add onion and 1 tablespoon butter. Saute until onion is opaque, 2 to 3 minutes. Add onions to food processor and blend. Let mixture cool. Add lemon juice, cayenne pepper, and remaining 9 tablespoons butter. Blend well. Place in serving bowl and chill, covered with plastic wrap. Serve with toast points or bruschetta. Can be made a day in advance. Bring to room temperature before serving.