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People mark time in different ways, the alignment of the stars, the phase of the moon, or what flowers are blooming in the garden. For us, it's what fresh vegetables and fruits are making their first seasonal appearance in the markets, and nothing says "spring" like asparagus!
IN THIS ISSUE, we celebrate asparagus as the beginning of the garden's cascade of fresh, local produce in the season ahead. We indulge in the bounty of asparagus by preparing it a variety of ways: steamed, grilled, roasted, breaded, stir-fried, pureed, wrapped, and garnished. You'll find plenty of ideas for your own improvisations with this springtime delicacy!
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