It's asparagus season. Yes, I know it can be had most of the year, but I'm talking about fresh, reasonably priced springtime asparagus. It's in all the local produce departments and fruit and vegetable stands and priced under $3/lb. It's firm and flavorful. the stalks are thin to medium and not woody at teh base.

This week I've served it 1) steamed with hollandaise sauce, fresh squeezed lemon juice and melted butter on the side 2) in a pasta dish with smoked mozzarella and prosciutto and 3) in an omelet with bacon and dill.

It's on tonight's menu as well. Maybe raw with a light dip. Mmmmmm.