I’ve sunk my teeth into that most anticipated event of spring: that first bunch of sautéed local asparagus. It will be official when I buy it direct from a farmers’ market, but that first clutch of asparagus stalks I bought from the grocery store did have the authentic earthy taste of home-grown goodness. My partner and I ate about half of it sauteed with a bit of butter, then the next night I tossed sections of asparagus stalks, chunks of zuchinni,grape tomatoes and mushrooms in olive oil, then threaded them onto skewers and grilled them within a couple of minutes on my super-hot ceramic grill. Perfection!
For a terrific guide to selecting and preparing asparagus, as well as some to dine for asparagus recipes, check out this article on Homemakers.com by our food editor, Andrew Chase.
What’s your most anticipated fresh local food?
