91.   Swirl in remaining butter and vinegar and season to taste.

92.   Swirl in remaining butter.

93.   Toss the pasta and asparagus with the remaining butter, adding more if needed.

94.   To serve, reheat the sauce, then whisk in the remaining butter.

95.   Turn endives, season to taste with salt and pepper, add remaining butter and saute, turning once, until they are tender and well caramelized.

96.   Top with remaining butter.

97.   Using a wooden spoon or food processor, mix the remaining butter and brown sugar together until smooth.

98.   When mixture is slightly thickened, add remaining butter and salt to taste.

99.   Whisk in the remaining butter.

100.   Whisk in remaining butter, and season lightly with salt and pepper.