Difficulty level Easy

The asparagus season is pretty short so I take as much advantage of it as I can. My daughter has started asking for asparagus-free dinners, but I am relentless. We've had the vegetable for every evening meal since my trip to the farmers' market last week, and, as I am returning to the market tomorrow, there is no end in sight. So far, asparagus has been the star attraction, so it's hard to opt out of eating it, but as I calm down a bit, I'll start making side dishes so that my family can pass if they are getting tired of it. Personally, that never happens to me; because there are so many recipes and different ways of cooking it, you could have something totally different every night. So far, I've put it into salads, made ravioli, had a stir-fry ,and made this easy pancake.

This recipe is so quick and simple, you could come home from work and have dinner on the table within half an hour. It's also a pretty-tasty way to get your kids to eat asparagus, or in fact, any other vegetable or even fruit that you might want to substitute. You could use broccoli, leeks, or mushrooms, or sliced apples or pears--whatever you have on hand. Add a tossed salad and you have a delightful Mother's Day brunch that the kids could help make. This recipe serves two to three, but it can be doubled easily. I used a sharp cheddar cheese, but you could use Gruyère or Parmesan, or even try a blue cheese.

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