sesame garlic asparagus & pan-browned brussels spouts with pine nuts

Nothing says spring like asparagus.

I don't know if that's true, but it sounds right and it looks right too. That bright pale green is what everyone thinks of when they think about Spring.

Brussels sprouts are a close second. Both of these dishes were delicious; a nice change from the usual way we make these two vegetables: boiling or steaming them... and while I am at it, we roasted a turkey breast using one of Ina Garten's recipes, and it was absolutely heavenly. Somehow all those herbs make the turkey taste like lamb - the perfect Easter dinner, for those who do not celebrate.

{asparagus recipe}
{brussels sprouts recipe}
{turkey recipe}