Asparagus season is here, in all it's glory. It's brand new and exciting to me, since these heavenly green stalks are a newly acquired taste. But now that people are bring bunches of locally grown asparagus into the co-op, I can't get enough of it. My favorite way to cook it is in the skillet with butter, salt and pepper. Above is a picture of what my lunch looked like today and it was the perfect meal. This season is fleeting, but I intend to enjoy it as much as I can while it lasts.
Wednesday, May 5, 2010
everything with a side of green
Asparagus season is here, in all it's glory. It's brand new and exciting to me, since these heavenly green stalks are a newly acquired taste. But now that people are bring bunches of locally grown asparagus into the co-op, I can't get enough of it. My favorite way to cook it is in the skillet with butter, salt and pepper. Above is a picture of what my lunch looked like today and it was the perfect meal. This season is fleeting, but I intend to enjoy it as much as I can while it lasts.
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