Another easy way to prepare asparagus is to lightly steam, slice on a diagonal, then dress with a sprinkle of soy sauce and a topping of toasted sesame seeds. A tiny bit of sesame oil is nice too.

Yesterday a woman beside me in line at SuperFresh told me that she uses balsamic vinegar & sesame instead of soy — she felt the balsamic had a more gentle taste. I tried it but can’t decide which I like best. The balsamic vinegar gives a more fruity, light taste and is a quite different alternative.

There’s nothing better than spring asparagus fresh from the garden. A simple omelet highlights this seasonal treat and makes a perfect Sunday breakfast or light supper.

Snap off the bottoms and slice asparagus spears diagonally with a very sharp knife. Saute slices quickly in olive oil or butter until they turn a bright green. Mix eggs with a little milk and pour over the asparagus in the pan. Cook undisturbed for a few minutes, then finish off under the broiler.

If you would like, grate some parmesan reggiano or crumbled feta cheese over the top before the broiler phase. Sprinkle with salt and pepper and enjoy the flavors of spring.