Asparagus – the time is now!  Mark Bittman says that frankly, anything is good with parmesan on top.  He might be right. Nonetheless, this is a great, simple way to enjoy the season’s best offerings:

http://video.nytimes.com/video/2012/05/01/dining/100000001453916/asparagus-gratin.html

I had not thought about peeling away the top layer of the asparagus, but I’m going to start doing that with my next batch of asparagus. Should be pretty darn tasty.