Let us rejoice, my friends, for asparagus season is upon us!
They are starting to appear on produce stalls, the really thick white ones, and the thinner pinkish white ones, and my favorite, the glorious green with purple hues, and their pretty pointy little heads, curling onto one side or the other.
Simplicity is key. I discard the tough ends, bending each stalk gently until it snaps at the natural limit of tenderness. And always, the creeping doubt that this method will suddenly stop working, and that I’ll end up with a perfectly edible asparagus cut into pieces of nonsensical sizes. I heat up a little olive oil in a skillet, drop the asparagus in and stir to coat, sprinkle them with a bit of salt, and cook them until soft, and golden brown in places. I eat them as is, preferably with my fingers, starting from the head – a notable exception to the Last Bite Axiom.
The only thing I object to with asparagus, is that afterwards, … um well, okay, let’s not get into that here. But you know.