I start every asparagus season as a minimalist. For me, those first verdant stalks are best savored au naturel — simply roasted or steamed, with nothing but a drizzle of melted butter or olive oil, a sprinkle of salt and a squeeze of lemon. It’s just enough to amplify their grassy, herbal flavor. But now…
The first blush of asparagus season never gets old. Every April, seeing those violet-tipped bunches at the farmers’ market sends my pulse zipping and my mind whirling. Dreaming up new ways of preparing them is almost as thrilling as eating them, though clearly not as satiating. Because asparagus cook so quickly and are delightful at…
I thought I came up with a whole new expression. It turns out I didn’t. I was thinking about asparagus and how it evokes emotion: the anticipation of its coming, followed by the thrill of its short season’s finally arriving. But there’s another emotion I was trying to put into words: that melancholy — sadness,…
