It's spring, and there's things to eat outside. I always like it when the garden starts to produce edibles, since it helps to justify my hobby to the world. Two and a half pounds of asparagus so far, over the first three days of the harvest, and it's still as exciting as the first time lo these many years ago now. Asparagus is definitely one of the embodiments of spring, culinarily speaking, so it pairs well with that other symbol of the season, the egg.
Something is going right when we can enjoy, as we did Saturday supper, eggs a few hours old and asparagus picked 20 minutes before it hits the plate. Plus leftover cornbread, but that doesn't signify anything.
And it's not just asparagus around here either. The woods are full of garlic mustard, a tiny bit of which I made into pesto on Friday (with almonds, cheap parmesan, and olive oil). And today's couscous (made to accompany more asparagus) was livened up with a generous handful of chopped spring onions.
The best thing about all these delicious ingredients is that I barely have to do any work for them. Sure the asparagus was a bit of work to set up, and I suppose I must have planted the first bunching onions at some point, but now the food just rolls in every spring with no added work from any of us besides bending down to pick it. Since there's plenty to do in the garden otherwise this time of year, some easy payback is very well appreciated.
Do you think we'll get tired of asparagus?