We went to the farmers’ market to get tomato plants, and kind of went our separate ways. When we got home, we saw that each of us had purchased a generous bunch of asparagus. One we ate, of course. The second bunch got put in a vase to help support a bouquet of peonies (tree peony ‘Chinese Dragon’).
In case you’re interested, my favorite way to serve asparagus is lightly steamed, with a sprinkle of this concoction: sauté onions in butter, add dry mustard and almond meal and sprinkle over the asparagus. Wendy can put you in touch with all kinds of yummy ways to use the season’s bounty, and even offers prizes if you want to join in the fun.