Life true cannot surpass the goodness of asparagus in all its splendor and freshness.
Tossed with garlic, lime juice, olive oil, piment d'espelette, and fleur de sel, then grilled on the Plancha on high for about 5 minutes, turning once, so that they are colored on the outside but still nice and crunchy..
.. and then served with some other plancha vegetables, gambas, and sardines.
My fishmonger asked me, "So you are feeling Spanish tonight?"
I said yes.