Asparagus

We visited Amish friends last week and they gave us two varieties of asparagus from their greenhouse garden. The first was the traditional long and thin green type, which was so fresh and delicious, since they cut it only two hours before we ate it.
 
The other variety was a purple asparagus. Its shape and size was fat like a cigar. It was even better than the green stalks. It was creamy and so smooth.  I could eat an entire pound for dinner!
 

It's asparagus time right now. And, I'm eating them 2-3 times a week. Simply steamed with a little butter.
No salt to ruin the sweet flavor. And, their good for you, too!