Asparagus

One of the real pleasures of spring is the arrival of fresh asparagus. We’re partial to Delta asparagus—it just seems sweeter, more tender, and full of flavor.

There are endless ways to prepare it, but this one was simple and excellent. We steamed the asparagus for about four minutes, just until tender, then finished it with salt, pepper, a drizzle of olive oil, and chopped egg.

To bring it all together, we added a sprinkle of piment d’Espelette—the mild red chili from the Basque region of France. It adds a gentle heat and a subtle depth, along with a bit of color, without overpowering the asparagus. A clean, straightforward dish that really lets the ingredient shine.