This time of year when asparagus is plentiful and inexpensive, we eat it three or four times a week. Asparagus means spring! So do strawberries. We start getting the first Florida strawberries in early February and by April, they are downright cheap so we eat them every day. Fresh mushrooms are nice this time of year, too.
With an abundance of produce, how could I forget to pick up tomatoes? This is what I do when I forget tomatoes and have a fridge full of fresh strawberries. Top some red leaf lettuce with some big, sliced, fresh berries. Make a little raspberry vinaigrette with some raspberry balsamic vinegar and some good olive oil. Drizzle with your dressing and don't forget to lightly salt and crack some fresh peppercorns when serving. Looks good, tastes like spring.
Snap off the tough ends of asparagus. You'll know where to the tough part starts since that is where the stalk will easily snap. Rinse well and trim the snapped end if you like the stalks really neat. Use a 12 inch skillet and boil an inch of two of water, just enough to cover the asparagus. After the water reaches a gentle boil, add some salt, drop in the asparagus, put a lid on the skillet and gently boil about 5 or 6 minutes. The stalks should be crisply al dente, not cooked to mush. You can fork them to tell how done the stalks are and remember that they will continue to cook for about 30 seconds after you drain them so don't over cook. Drain and then return to the still warm pan, dot with some sweet cream butter and sprinkle with lemon juice. No heat needed, just cover and they should stay nicely warm for long enough to set up your plates. Serve with a nice little filet mignon hot off the grill and since life is short, go for the baked potato, too.