Place the water in a large skillet over medium high heat.
When the water is barely boiling, add the asparagus and blanch for 4 to 6 minutes.
While the asparagus is cooking, fill a large mixing bowl with water and ice.
When the asparagus is done, place them immediately into the ice water. Chill, drain, and place in the refrigerator.
Place the water, marmalade, orange juice, Worcestershire, thyme, and salt in a small sauce pan over medium heat.
Bring to a simmer and cook over medium heat until the sauce is reduced to 1/4 cup.
Remove the sauce from the heat and add the olive oil. Whisk and let cool.
Place the sauce in the refrigerator to chill.
When the sauce is chilled, whisk the sauce and add the yogurt. Whisk again until smooth.
Cut the asparagus into 1 1/2 inch pieces.
Fold together with the sauce and serve.
Preheat the oven to 325°F.
Place yams in the oven and bake for about 35 minutes, or until a knife slips in with minimal resistance.
Remove from the oven, let cool, and then refrigerate.
When chilled, cut into 1/2 inch cubes.
Place the sesame oil, vinegar, soy sauce, pepper, five spice powder, and ground ginger in a mixing bowl. Whisk until blended.
Add the yams, scallions, and edamame.
Toss until well blended. Chill for at least 6 hours before serving.
Half fill a large mixing bowl with ice, then fill the bowl with water.
Place the 2 quarts water in a large skillet over high heat.
When the water is just about to boil, reduce the heat to keep it just at that point.
Add the green beans and blanch them (allow them to cook) for about 10 minutes. They should be slightly tender but still have a firm texture.
Remove the green beans to the ice water. Let stand for about 15 minutes until the beans are chilled. Drain the water and ice and place the beans on a paper towel on a plate, then pat dry with another paper towel.
Mix the sesame oil, lime juice, lime zest, soy sauce, and mustard in a mixing bowl.
Place the beans in the bowl and toss well.
Chill well before serving. Serve sprinkled with the sesame seeds.
Place a small skillet over high heat. Add the walnuts and toast them, tossing frequently, for 7-10 minutes or until lightly browned. Watch the nuts carefully, and if the pan begins to smoke, remove from heat so the nuts don’t burn. Remove the toasted walnuts to a paper towel and set aside.
Place place the olive oil, lemon juice, lemon zest, sour cream, honey, and blue cheese in a large bowl. Whisk until smooth (there may be small chunks of blue cheese.)
Using a vegetable or potato peeler, peel away the strings on the outside of the celery stalks and discard the strings. Cut the celery stalks into 1 1/2 inch long matchsticks.
Peel the apple and discard the peel. Cut the apple into quarters, remove and discard the core/seeds, and cut into matchsticks.
When ready to serve, add the celery, apple, and cilantro to the bowl with the dressing and toss gently to coat. Serve topped with the toasted walnuts.
