Two asparagus entrées

From early September on to the end of October, asparagus finds its way frequently onto our entrée plates. Steamed or braised, cold or warm, they always make a fabulous starter. Here are two simple and delicious ways to serve them: steamed, with a vinaigrette made from virgin olive oil, white balsamic vinegar and Dijon mustard; and lightly braised in olive oil, with a slice of melted Brie on top.
Other delicious ways to serve include: the basic steamed vinaigrette variety with a chopped hardboiled egg, mixed with a little sour cream and mustard, scattered on top of the spears; the basic braised one with cooked small cherry chopped tomatoes and olives scattered on top--other toppings for cold entree asparagus include chopped smoked salmon or very good leg ham; and for the warm variety, sesame oil can replace the olive oil, and chopped stir-fried prawns with coriander and Vietnamese mint scattered on top. In fact, the only limit is your imagination, when you start with that basic delightful green handful of aspragus spears!