I’ve never been crazy about asparagus; until I discovered that the cooking method makes all the difference in the taste. Just barely blanched and still a little crunchy, asparagus is delightful. When overcooked; who can eat it? The recipe for “Red Potato and Asparagus Salad” is a great way to serve both these vegetables. In fact, it is one of my favorite recipes using asparagus. So simple, too. It is springtime in Louisiana, the flowers are bursting open. And I discovered a delightful surprise close by — a Bald Eagle and nest — another sign of spring. Some photos are at the end of the blog.

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