I wish I could say that Spring has sprung; unfortunately, around here at least, it's still wet and cold. But the beautiful asparagus in the markets makes me hope that Spring is on its way. While I love asparagus just about any way -- in soup, in risotto or steamed with Hollandaise sauce -- when it's really fresh and tasty, we make a separate course of it. This version of asparagus mimosa makes a great light lunch or first course whenever you're longing for spring.
Image © Dave Scantland