Nothing says Spring like the first arrival of asparagus in markets and in your garden if you are lucky to grow them. My small crop was planted a few years ago and now produce enough nice large stalks to eat every few days. My idea for todays harvest is a very simple omelet using some local rainbow eggs given to me. The asparagus were cleaned and sliced then lightly sautéed in a dash of good butter, the eggs were beaten and cooked in a non stick sauté pan to which the asparagus were added, folded over and its done. Perfect and next time maybe a slice of cheese but today its just fine.
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| Two days out of the Ground |
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| Fresh Harvested Stalks |
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Sautéed
in Butter and Herbs |
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| Simple and Perfect |
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