It's asparagus time!
Being an asparagus lover, this time of year is the highlight for asparagus at the Farmers' Markets. I happen to prefer the green, but my Dutch husband grew up with the white asparagus, which is white because they continue to mound up the soil around the spears so that they remain white. Cooking white asparagus takes longer than the green; it is slightly milder in taste.
Photo by Richard Powers
We enjoyed the first locally grown asparagus this week.
I often prepare extra and combine the spears with a multi-grain bread for my lunch sandwich.
Last night we enjoyed our spring asparagus risotto. Mmmm... try it!
I have never grown asparagus. Have you?
I'd love to hear about it as we are considering creating a small plot for it this year.
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