Healthy Green Spears

Growing up close to the equator where imported spears of asparagus were scarce; I always had an inaccurate impression that they were evil bitter greens as how children books and kiddy-tv often described them to be. Children from fairy tales, story books and foreign television often ran away from broccoli, asparagus, brussel sprouts and spinach (Popeye doesn't count as a child). I never had much of a clue what they tasted/looked like! and I wasn't too eager to find out.
I only began nuturing my new found love for vegetables after discovering the Australian fresh produce markets where freshly picked fruit were juicy and delectable and an abundance of greens of many sorts were piled up looking fresh, crisp and temptingly enormous!
In my first year here in Australia; I spent a lot of time at markets/supermarket aisles discovering new found 'food' and 'cultures' through reading many helpful 'tip-charts' at Woolworths and enquiring from fellow local grocery shoppers "What's this?" "What does it taste like?" "How do I cook it?" Do I need to cook it?" Haha. I must have looked like a complete idiot; paired up with my funny Malaysian accent and shallow general knowledge of food products. I soaked up my experiences like a sponge in the first couple of months and soon began maneuvering around the fresh produce aisles like a pro semi-pro.*grin*
I remember the day I spotted a pretty bunch of vegetable looking sticks, picked them up and declared them "kitchen-experiment of the day". That was my very first encounter with asparagus.
It was love at first bite. I was amazed at how good they tasted and how they gave a satisfying crisp crunch! The kids from the storybooks probably had bad taste! Their bright cheerful green tones looked delicious and attractive after they've been cooked. I personally feel they're best eaten blanched quickly in boiling water and salted with a sprinkle of sea salt.
Here are a couple of helpful pointers with asparagusBuying: Look for compact tips and bright colored sticks.
Storing: Snap off a little of the ends and stand in a glass of water. Cover the spears loosely with a large sheet of cling wrap. Store in the refrigerator for 5 days to a week.
Cook with: Mushrooms, butter, eggs, capers, ham, dill, prosciutto
Microwave: Place spears in microwave steamer. Steam on high for 2-3 minutes till spears are bright green and crisp.

Here's what I've done today;

1/2 onion sliced
2 cloves garlic diced
7 spears asparagus; woody ends snapped off and cooked briefly in the microwave
2 tbsp hot Mexican salsa
1 tsp sea salt
3 eggs
2 tbsp low fat milk

Saute garlic and onions in a flat non stick pan. Beat eggs, sea salt and milk lightly. Pour into the pan to form a large round omelet. Increase stove heat to high. Arrange cooked asparagus spears in the middle. Spoon salsa on top and fold sides over to meet. Briskly flip *might get a little tricky here* and serve piping hot!