Sunday's Spokesman-Review Travel story  was all about eating your way through Italy. Executive Chef Timothy Grayson, who's based at Spokane's Whitworth University, described meals he enjoyed in various regions - from Milan and Cinque Terre in the north to the capital of Rome and Venice on the Adriatic Sea. There wasn't room for all of the recipes Grayson provided. Here's one more:

Modena Asparagus

From Zach Mowbry, cook at Whitworth University Dining Services

1 teaspoon Worcestershire sauce

¼ cup white balsamic vinegar

1 teaspoon Dijon mustard

1 teaspoon granulated sugar

Salt and fresh ground black pepper to taste

2 tablespoons olive oil

1 red bell pepper diced

1 teaspoon minced garlic

1 pound fresh asparagus

Grated Romano cheese (optional)

In a medium glass bowl, whisk together Worcestershire sauce, vinegar, mustard, sugar and half of olive oil. Set aside.

Add half of the olive oil to skillet over medium-high heat and sauté bell pepper with garlic. Add asparagus to skillet and sauté for 1 minute then add vinegar mixture and cook for about 4 additional minutes.

Remove, top with grated Romano cheese, and serve.

Serves: 4