Growing up, we never had asparagus, Lord knows why. I didn't discover it until I went to college, and quickly began trying to make up for lost time. The first time I had this salad, the asparagus, peas and corn were all from cans, and I still loved it. Once I graduated to fresh asparagus, this quickly became one of my favorite summertime lunch or dinner salads or side dishes, and I have been known to eat a double order with a deviled egg on the side as an entree. You can cook the asparagus for my salads any way you choose, roasted is my favorite. —Kayb
I'm a business professional who learned to cook early on, and have expanded my tastes and my skills as I've traveled and been exposed to new cuisines and new dishes. I love fresh vegetables, any kind of protein on the grill, and breakfasts that involve fried eggs with runny yolks. My recipes tend toward the simple and the Southern, with bits of Asia or the Mediterranean or Mexico thrown in here and there. And a peanut butter and jelly sandwich on a float in the lake, as pictured, is a pretty fine lunch!