Spring is finally here and the asparagus is in season, with its beautiful green stalks and familiar earthy fragrance. When purchasing these beauties, look for firm stalks and closed tips. Asparagus should be used within 2 days of purchase and can be stored with the ends wrapped in a damp paper towel. You can peel the stalks for a sleek plated presentation, but it is not necessary. You’ll need to just snap one stalk at its breaking point and then cut the remainder of the bunch to match that cut stalk. This dish is very simple to make and can have many variations – you could steam the asparagus and wrap the spears in prosciutto, just drizzle olive oil over the dish instead of the chive oil or skip the meat all together. It is a delicious lunch or a great appetizer. Happy Spring!