|We lunched with one of our locavore friends yesterday. She lives in the country and benefits from the bounty of neighboring farmers. We envied her. Don’t, she said—we’re eating asparagus daily and are about to scream!
We can’t imagine that—to us, asparagus is a luxury that we can afford it. We wait impatiently all year long for the April-June window of fresh asparagus, spending the rest of the year with jars and jars of Tillen Farms Pickled Asparagus. Steaming up fresh stalks to al dente, so tasty they don’t even require butter (but maybe a dip of seasoned salt, like this week’s Top Pick Fusion flavored sea salts or our favorite imported saffron salt from Casina Rossa) is a dieter’s delight—or at least, it enables us to offset all that fat with hefty portions of cheese).
Now, while the delicious stalk is back and in its prime, grown locally and affordable, take advantage. Steam ‘em and eat ‘em plain, toss in pasta with butter, or try:
Celebrate National Asparagus Month with delicious asparagus crostini.
|– Asparagus Crostini Recipe|
Comments are closed.