my first asparagus...

in nearly 11 months.

I can recall the last time I ate asparagus before today. I can nail it to the date, actually. It was the night before my friend Sarah's wedding, after a day at Sanctuary Spa. Nothing seemed more lovely than some steamed asparagus on toasted bread with soft French goats' cheese.

The English asparagus season only really lasts from late April to early June, and technically it doesn't even start until May. The window of opportunity won't long be open, so my goal is to get in early.

Seeing as it has been so long, I think it's only appropriate that tonight, I go in as I went out. There's just nothing better. It's a light meal, but with asparagus, it's quality not quantity.

Steamed asparagus and soft goats cheese on toast
(serves 2)

1 bunch of English asparagus, ends trimmed
4 pieces of wholegrain bread
120 g mild French goats cheese
salt and pepper

Steam the asparagus over a medium boil for about 6 minutes. With two minutes left to go, toast the bread and spread the goats cheese over. Season with salt and pepper. Top with asparagus and eat with a fork and knife.

Admittedly, it may not be enough to fill everyone. If that's the case, use just one piece of bread per person and make it a great starter.

As is, each serving is about 350 calories.

I hope you like asparagus. The recipes are going to keep on coming over the next month or so. When I found the English asparagus today, I picked up three bunches. The possibilities are endless...