Both adults and children love crisp spiced almonds. The nuts freeze beautifully, so I prepare them in large batches and freeze them in plastic bags to have on hand. We sneak handfuls in late afternoon when we need a little snack and don't want to spoil dinner. To serve, just defrost them at room temperature or reheat briefly in the oven.

First
Preheat the oven to 300 degrees. Lightly grease a cookie sheet with the oil.

Second
Put the almonds in a bowl. Mix the egg whites with the almonds and stir to coat. In a paper or plastic bag, mix the sugar with the spices and salt. Drain the almonds in a strainer and drop them into the bag. Holding the bag shut, shake it to coat the almonds with the spices and salt.

Third
Spread the coated nuts in a single layer on the greased cookie sheet and roast, stirring occasionally for 40 to 45 minutes, until golden and crisp. To test for doneness, cut an almond in half and make certain the inside is opaque and crisp. Let cool, then transfer to a serving dish. (These will keep for up to 1 week in a tightly covered container and indefinitely in the freezer.)

+ Although almonds are high in fat, it is monounsaturated, so they help to reduce cholesteral. Almonds also contain impressive amounts of vitamen E, which can prevent heart disease, and they're a rich source of calcium.

++ Cinnamon and star anise, which are included in the five-spice powder, are prescribed by Asian physicians to improve digestion and soothe the stomach.

First
Toast the cardamom pods in a heavy skillet for about 5 minutes over low heat, shaking the pan from time to time until the cardamom is very fragrant. Add the olive oil and butter and slowly heat to infuse the oil and butter with the cardamom flavor for about 10 to 15 minutes while the asparagus is cooking.

Second
Rinse the asparagus stalks and arrange in a heatproof plate, such as a pie or quiche pan, or in a steamer basket. (If using bamboo, line the basket with a piece of parchment or wax paper.)

Third
Fill a large pot or a wok with several inches of water and heat until boiling. If using a plate, set it on a tuna fish can with both the top and bottom removed. Or, set the steamer basket in the wok. Steam the asparagus 5 to 6 minutes, or until just tender. Remove and arrange on a serving plate.

Fourth
Pour the cardamom butter and sprinkle the salt over the asparagus and serve.

+ Ayurvedic doctors credit cardamom with stimulating the heart and aiding digestion. Cardamom, cinnamon, and bay leaves together are referred to as the "Three Aromatics." The combination is believed to aid in the absorption of medicine.

First
Prepare the Seasonings by dropping the ingredients in descending order down the feed tube of a food processor, or into a blender, with the machine running. Pulse and scrape down the sides of the work bowl with a spatula until you have a rough but even texture. If the lemongrass remains in large pieces, carefully scrape the seasonings onto a cutting board and chop by hand.

Second
Heat a heavy wok or a Dutch oven or large casserole over medium-low heat until very hot but not smoking. Add the oil and heat until very hot, about 20 seconds. Add the seasonings and stir-fry over medium heat, stirring constantly with a wooden spoon, for 3 to 4 minutes, until very fragrant.

Third
Add the chopped onions and stir, then cover and cook, stirring occasionally, for about 4 minutes, until soft and translucent. Add the tomatoes, coconut milk, and sugar, and cook, partially covered, for 5 to 7 minutes. Add the salmon, peas, salt, tamarind, and lemon juice, stir together, and cover. Cook until the fish turns opaque and a knife passes through easily, about 6 to 7 minutes. Taste for seasoning and serve on a platter or in serving bowls. Serve with steamed jasmine or basmati rice.

+Ayurveda cautions against eating too many tomatoes, believing that they can be toxic to the body, but it also considers them to be healing when cooked with certain spices. Tomato juice with cumin is recommended for improving digestion.

* If tamarind pulp is unavailable, use freshly squeezed lime juice or cider vinegar to taste.

** If unavailable, substitute 1 1/2 teaspoon dried chile flakes or to taste.

*** Fresh lemongrass is available at most Asian markets. You may use dried, but first reconstitute by softening in boiling water to cover for 20 minutes.

First
Cut the tomatoes in half and scoop out the seeds. Cut into 1/2-inch dice and put in a serving bowl.

Second
Add the remaining ingredients and carefully stir to mix evenly. Taste for seasoning and adjust if necessary. Use as directed in the recipe or served with any type of grilled meat, seafood, or vegetable.

+ Avocados help to lower cholesteral and regulate blood pressure, and are good for the skin.

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What vegetable is the star of Mireille Guiliano's Magical Soup? All answers should be emailed to knopfmarketing@randomhouse.com by April 1, 2005. Good luck!