'Needless to say, I’ve been eating asparagus several times a week, making the most of the time we have together (until the end of June).'
Do you do a little dance when you see the bundles of asparagus at the farmers’ stall as well? Good! I’m glad I’m not the only one who adores this spring vegetable with abandon.We deliver the local news you need in these turbulent times on weekdays at 3 p.m.By clicking on the sign up button you consent to receive the above newsletter from Postmedia Network Inc. You may unsubscribe any time by clicking on the unsubscribe link at the bottom of our emails or any newsletter. Postmedia Network Inc.
The fresh sweetness really shines through as I eat one spear and then another. Sometimes I’ll melt a little butter in the same frying pan and add the blanched asparagus. Season with salt and pepper and serve it with fried eggs and hot buttered toast. Or, if I’m feeling particularly gluttonous, I’ll whip up a batch of blender Hollandaise and drizzle it over the steamed asparagus. I eat it with my fingers and sigh heavily with happiness.
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