You rock, White43. I'll probably get pummeled for saying it, but I'd give up the bluegills before I'd give up the asparagus. I could make a meal on just steamed wild asparagus, with red wine vingar butter, some salt and pepper. It's just about to start popping out around here pretty soon, and maybe I'll have a chance at it now that I'm retired. Lots of competition. Nearest bluegills are about 120 miles away, so to top off the asparagus with bluegills takes a weekend at the right time. Makes my mouth water just thinking about it.

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Lew