In early spring winter vegetables are beginning to get a bit tired and we begin looking forward to the new season’s produce.
My farmer came home from the supermarket with some today – asparagus.
I brushed it lightly with oil, seasoned it with a very little salt and baked it until it was el dente – firm to the bite.
As spring progresses I’ll make posh cheese rolls with grated Whitestone Windsor Blue cheese and asparagus; add the vegetable to roulades; serve it with pre-dinner nibbles, throw it on the barbeque . . .
Asparagus is my favourite spring vegetable and I’m grateful for it.