Spring always makes me think of asparagus--if you grow your own (which I don’t, but wish I did have a patch), then it comes up in the spring.  Sam’s Club grows asparagus for me so they pretty much have it all the time.  We love asparagus and usually eat it just steamed and still a little crunchy.  This recipe calls for a can of asparagus but it would be even better with steamed fresh asparagus (maybe 10 or 12 spears cut into pieces).  And if you have leftover boiled eggs from Easter, this is the perfect recipe for you.