Planning a party? Serve the Scottos’ finger food

Fill a large pot with lightly salted water, add the lentils, and bring to a boil. Cover and reduce heat to a simmer and cook for 25 to 30 minutes, or until tender; drain well.

In a food processor, combine half of the cooked lentils with the onion and garlic. Blend until mixture forms a smooth paste. Transfer to a bowl and add the remaining lentils, leek, carrot, breadcrumbs, and egg yolks. Mix thoroughly and season with salt and pepper, and form the mini burgers just slightly larger than the volume of 1 tablespoon.

Heat some oil in a large saucepan and fry the mini burgers until browned on both sides. Repeat for remaining mini burgers. Drain on paper towels and serve with warm mini brioche buns and tomato relish or ketchup.

Preheat oven to 350° F. Bring a pot of lightly salted water to a boil, add asparagus and blanch for 1 minute, or until just tender.

Drain asparagus, pat dry, and brush with melted butter, then roll the spears in grated Parmesan. Wrap each asparagus spear in one half of a slice of prosciutto.

Align asparagus spears one layer deep in a large baking dish brushed with melted butter. Sprinkle with Parmesan cheese and cracked black pepper to taste. Bake for 6 to 8 minutes. Squeeze fresh lemon juice over the asparagus and serve.