A gorgeous appetizer offered up at Il Bistro in the Pike Place Market was one of the most satisfying treatments of fresh asparagus I’ve ever eaten.

I’m guessing the handful of stalks were first lightly steamed or blanched, then sautéed quickly in good olive oil with capers and a hint of garlic. Grated Parmigiano-Reggiano and a coddled egg made for the perfect toothsome touches.

Signs of spring continued with a dish of perfectly floured and seasoned, then sautéed, halibut. The fish is normally served atop mashed potatoes, but I asked for, and was graciously served, a side of spaghetti in marinara sauce instead. Buonissimo!

With asparagus and halibut back on the menu, can Copper River salmon be far behind?!?!