I always love it when asparagus season rolls around. The season is lengthened here by the ability to purchase asparagus from Mexico and then southern California before our own local supplies. Asparagus is such a weird plant. The edible part jumps out of the ground as a fully formed stalk in the early spring. I remember hearing Jacques Pepin say that there was no real difference between the fat stalks and the thin ones. It apparently is just that some stalks come out of the ground larger and some smaller. It’s not a case of younger or more tender.

Tonight’s dinner incorporated some of my favorite things – seared scallops, steamed new potatoes and asparagus. I wish I could make every Tuesday, shellfish Tuesday.

Seared scallops, steamed new potatoes and steamed asparagus with butter spray