April showers may bring May flowers but they also bring a bounty of new seasonal crops that I can’t wait to incorporate into my family’s mealtime.  It’s about this time of year that I am tired of all the root and heartier vegetables that we have had an abundance of through the winter such as beets, cabbage, carrots and parsnips.  Don’t get me wrong, come October I can’t get the brussels sprouts and autumn fruits in the oven fast enough for a great roasted side dish but right now my palette begs for something lighter and fresher tasting.  In Southern Ontario, it won’t be long until we see the first crop of local asparagus and radishes.  In anticipation of the first harvest here is a great recipe for Asparagus that is perfect for a casual brunch or light dinner, perhaps with a shaved radish salad on the side.

ASPARAGUS AND HAM BRUNCH BREAD
Serves 6
Preparation Time: 15 Minutes
Cooking Time: 35 to 40 Minutes

Ingredients:
•    3 cups (750 ml) biscuit mix (such as Bisquick)
•    1 tsp dried tarragon
•    ½ tsp each of dry mustard and pepper
•    2 eggs, lightly beaten
•    350ml (1 ½ cups) milk
•    1 kg (2 lb) Asparagus, cleaned and tough ends snapped from bottom
•    125g (1 cup) diced Black Forest ham
•    1 onion, diced
•    1 cup (125g) freshly grated Parmesan cheese

1.    In large bowl, combine biscuit mix, tarragon, mustard and pepper. In another bowl, beat eggs with milk; pour over dry mixture and stir until smooth. Spread half in greased 13- x 9-inch (3.5 L) cake pan (mixture will be thin).
2.    Arrange half the asparagus in single layer on batter. Sprinkle with ham, onion and half of the cheese. Spread remaining batter over top. Arrange remaining asparagus over batter; sprinkle with remaining cheese.
3.    Bake in 375°F (190°C) oven for 35 to 40 minutes or until golden brown and toothpick inserted in centre comes out clean. Let cool in pan on rack for 20 minutes before serving warm or at room temperature.