LET’S say you have invited four people for dinner on Saturday. It’s now Wednesday morning, and reality is setting in. On the guest list: two pescatarians, a “Top Chef” fanboy and a gluten avoider. Also, spring is in the air; local asparagus, arriving now. The challenge, as always: how to find dishes that are reliable, delicious and gastronomically correct? The year has brought a rush of new recipe