A romantic dinner for two

1vanilla, chocolate or strawberry icing pen (choose a contrasting color to the frosting)

For the asparagus:

1bunch asparagus, thick bottoms trimmed

2tablespoons olive oil

Salt and freshly ground black pepper, to taste

For the salmon:

2tablespoons white miso

2tablespoons maple syrup

1tablespoon lime juice

2tablespoons water

1pound salmon fillet

For the salad:

3cups baby arugula (or other baby greens)

1/2cup shredded carrots

1/4cup dried cranberries

2tablespoons slivered almonds

Balsamic vinaigrette salad dressing

Preheat oven to 500 degrees. Line a baking sheet with foil and coat with cooking spray.

To make the cakes, cut four 1-inch slices from the pound cake. Use a 1- to 2-inch heart-shaped cookie cutter to cut a heart of cake from each of the four slices, and discard the excess.

Spoon 1 teaspoon of jam over the tops of two of the hearts. Place a second heart on top of the jam. Transfer the cakes to a wire rack. Set aside.

Place the frosting in a microwave-safe measuring cup and microwave on high in 15-second bursts, stirring in between, until the frosting is melted, smooth and pours easily.

Place the wire rack with the cakes over paper towels or newspapers. Pour the frosting over the two cakes. It should leave a thick, smooth coat of frosting. The excess frosting will drip through the rack.

Let the cake set up for 5 minutes, then use the icing pen to make decorative marks on top, if desired. Use a spatula to carefully transfer them to serving plates and refrigerate until ready to serve.

To prepare the asparagus, in a medium bowl or large plastic bag, place the asparagus, salt and pepper. Toss or shake to coat, then arrange the asparagus in a single layer on one side of the prepared baking sheet.

To make the salmon glaze, use a blender or whisk to combine the miso, maple syrup, lime juice and water until smooth.

Cut the salmon fillet into two pieces and place them on the other half of the baking sheet. Drizzle each piece with the miso-lime glaze, then place the baking sheet in the oven and bake for 5 minutes.

After 5 minutes, increase the oven to broil. Watch the salmon carefully; the top should caramelize slightly. Move the pan around under the broiler if needed to ensure even cooking. Broil for 6 minutes, or until the salmon flakes easily.

While the salmon cooks, divide the greens between two serving plates. Top each serving with half of the carrots, cranberries and almonds.

When the salmon is cooked, use a spatula to transfer one serving to each plate, nestling it next to the salad. Divide the roasted asparagus between the plates, then serve with balsamic vinaigrette for the salads.

Makes a dinner for two.