Delicious meals made straight from the can

Drain the asparagus from the cans and reserve the liquid. Reserve the empty cans. Cut the tips off the asparagus and reserve.

Combine the asparagus, the liquid from the can, the olive oil, the vinegar and the salt in the blender. Puree until smooth. Taste for salt and add more if needed. Strain the mixture and place in the refrigerator to chill at least an hour.

Peel the fresh white asparagus and snap off the woody stems. Slice thinly using a mandolin.

Grate one tomato to create a tomato puree. Set aside. In a bowl, combine the chickpeas, shallots, tomato, pepper, cucumber, olive oil and vinegar. Toss. Season with the sea salt. Spread grated tomato on the base of each plate. Top with the chickpea mixture. Remove chunks of the tuna from the can and place over top of the salad. Drizzle with olive oil. Serve.

Drain the artichokes and reserve the liquid. Add enough water to create one cup of liquid. Heat the olive oil in a medium skillet over medium-high heat. Add the garlic and shallots and cook for a minute. Add the artichokes and saute until the artichokes get a little color. Add the reserved artichoke water, the white wine and parsley. Raise the heat to high and bring to a boil. Add the clams and cook for 2-3 minutes until the clams begin to open. Add the lemon juice. Salt to taste. Remove from the heat and place on platter. Sprinkle with diced ham and minced parsley. Drizzle with a little olive oil. Serve.