Asparagus season is almost over but I have been greatly enjoying the handfuls of fresh stalks in the morning.

Here’s my favorite breakfast of the moment.

Take a thick slice of homemade or crusty bread and toast it. Spread some lemon goat cheese on it.

Sauté asparagus shoots in olive oil until they turn bright green, just a minute or two. Put the asparagus on top of the goat cheese.

I made it with kale once or twice too. Clean and roughly chop a big handful of tender kale leaves. Sauté in olive oil until wilted and spread on the bread.

What are you eating from your garden these days?