“Respecting the dignity of a spectacular food means enjoying it at its best. Europeans celebrate the short season of abundant asparagus as a form of holiday. In the Netherlands the first cutting coincides with Father’s Day, on which restaurants may feature all-asparagus menus and hand out neckties decorated with asparagus spears.”
~ Barbara Kingsolver
It’s asparagus season and the eating is oh-so-good. Eating in season means we only enjoy these delicious spears for a short time in the spring and that makes them all the more precious. We drive past a roadside stand every Tuesday that, when we’re lucky, has fresh asparagus available to purchase on the honour system. The opportunity to buy directly from the farmer is perfect.
Last week, when we bought our first bag of the season, we munched on a couple of crisp spears on the drive home. Later, I steamed some lightly to accompany some salmon (caught by Gerry last summer on his annual fishing trip) and garden fresh spinach salad. The next night I made an asparagus-parmesan bake (http://awaytogarden.com/in-season-easy-asparagus-parmesan-bake/) that’s perfect, when accompanied by a salad, for a light supper.
I’m going to pickle a few jars to have on hand for a winter treat. I’m also considering freezing some–though I can’t imagine that frozen asparagus would be anything close to the deliciousness of fresh. I may do a bag or two just to see.
Spring marches on and her gifts are both tasty and beautiful.