Erice is an exquisite hill town in western Sicily. What I remember most vividly about it is that the streets were paved with a stone pattern that looked as if a giant pebble carpet had been thrown over the city. Magic. I can think of nothing better than sitting in a little café in Erice, sipping the local Marsala or Malvasia and smelling the sea. This recipe for potatoes and asparagus, like Erice, is simple but magic.