Monday, May 16, 2011


So we're entering the crazy season -- the asparagus fest. Thrilled to find Michigan asparagus at the Royal Oak Farmers Market last weekend. Missed the very last bunch by 30 seconds the week before. Like Michigan strawberries, asparagus is so delectable during this short spring season. We love the thick stalks, especially steamed with butter and a generous sprinkling of Parmesan. However, we're doing a nice job of making some great seasonal pasta with asparagus, spinach and dandelion greens, a little onion and a hit of garlic. Maybe next time with some Swiss chard, too. Peas are always a plus.

This time of year spring offers its greatest offerings and we're taking advantage of every option. Next up: Michigan strawberries!

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