Photo by Zak Yasin
There’s supposed to be joy in anticipation. Every year in Chicago, I swear I am going to hold out until spring asparagus is available in my local farmer’s markets. It’s embarrassing to admit, but I can’t wait. The crop from California and Mexico that’s in markets in April is excellent, and I am impatient for even the illusion of spring.
A simple asparagus soup for those still-raw spring nights, or a frittata featuring asparagus along with caramelized onion and new potato are two dishes that fit the in between season. Dill, tarragon, egg, butter and Parmesan cheese are complimentary flavors.
Stunning asparagus photo!