May is a good month.  It's working days are punctuated with holidays that give a foretaste of the Big One to come, the acacia tress are in blossom and the Pentecostal orchids grow like grass in the fields.  And there is asparagus.  

Years ago I bought an asparagus steamer which seemed indulgent at the time, but I'm glad of it because it cooks them to perfection.  

I try out different sauces; cream, lemon and ciboulette, balsamic vinegar with olive oil.  I put them in salads and omelettes or allow them to stand alone with fresh salmon and new potatoes. I indulge in them, as I did with the steamer, knowing, that by the end of the month, the asparagus shaped window will close for another year.