As a farm boy, I got up early before school in May and early June to help with the harvest of our three acre field of asparagus. The tender sprigs came up through the rows of octopus like roots which were planted years before deep into the soil.
Warmer sunshine and temperate nights resulted in an explosion of stalks the next morning. My mother and father would pack the tender harvest in the shed later that morning before taking their produce to the marketer as soon as possible to preserve its freshness.
I have always enjoyed seasonal asparagus at the dinner table. Now, of course, thanks to efficient global shipping we can enjoy the product from Chile, Peru, and Mexico in the off season.
I simply like them lightly steamed but the New York Times has a recipe that looks like a culinary delight. It comes from the Lombardy region of Italy which includes a garnish of gremolata, a combined mixture of garlic, parsley, and lemon zest.
See the full recipe here.
