Asparagus season has begun here in Southern Ontario and I couldn't be happier!
We have a pretty definite routine with the asparagus in this house. The first bunches are brought home with great fanfare. Heck, this year, I even took pictures!
At the start of the season, we eat them steamed, with very little to dress them up.
As the season progresses, we move to dressing them in a light vinaigrette, to go on salad. Then there's asparagus soup. Asparagus ends chopped up and tossed with pasta.
One night, while Alan's at work, I will steam a few spears to serve with a soft-boiled egg, a la Nigella Lawson. The mere thought of this dish makes Alan shudder, so I will enjoy it on my own.
I always know that asparagus season is winding down when I develop a craving for it with peanut sauce. So good! I'll share that recipe at a later date.
And, eventually comes the day that Alan unwraps a bunch and says, "This is the last of the asparagus."
And you know, by that point? I'm ready to give it up for another year. It's a season that's just about perfect.