Welcome to My Kitchen

Spring brings many seasonal flavors to mealtime menus. Asparagus, fresh herbs and tender young spinach are sprouting up in area gardens and the market place. Locally grown produce always retains the best flavor and texture.

Early spring asparagus is so tender it is good raw or cooked. Sliced thin in salads, steamed or lightly sautéed as a side dish or included in main dish recipes, asparagus adds flavor and pleasing texture.

Impossible Salmon-Asparagus Pie is my go-to recipe when asparagus is in season and I want a quick-to-fix meal. Over the years, I have made the recipe with 1/2 pound diced...