It's that time of year again, asparagus season has started. Every year we are excited for that first shipment of asparagus from Mick Klug farms in St. Joseph Michigan. I have been using Mick Klug asparagus for a long time and really don't like to use anything else, although I have on occasion. But the difference between Mick's asparagus and commodity asparagus is noticeable. Mick's asparagus is sweeter, firmer, and just plain delicious. This year, we are keeping it simple, cooking it on the flattop, and serving it with romesco sauce, manchego cheese, and topping it with a farm fresh egg.