Delightful! Reminded me of Barbara Kingsolver's raptures in Animal, Vegetable, Miracle, which I was reading approximately a year ago. I cooked this local asparagus (from Whole Foods: I was too late arriving at the Farmers' Market) roughly by the method described today in the New York Times: An Improvised Asparagus Dish Is a Happy Accident. The author added some peas to the buttered mushrooms and asparagus, but I didn't. It was delicious!
We are eating OODLES of asparagus right now. Carpenter's Organics at the Farmer's Market has maybe the best asparagus I've ever tasted. It seems to be an especially good season. I keep chopping it and sauteeing it in a little olive oil and just adding salt and pepper. We're all addicted.
ReplyDelete