My first harvest of the season was overwintered kale and cabbage sprouts, made into a couple of delicious spring-tonic soups. Last week, I harvested the first asparagus, with more on the way. My mind is reeling from the wealth! So far, I've made (a) salad from the tenderest tips, raw with a little vinaigrette; (b) an omelet with mushrooms, asparagus, and a little parmesan; (c) simply steamed. Oh, yes, and the stems went into the cabbage-sprout soup, along with parsley that also overwintered.