Fresh asparagus is quintessentially something old, something new. These wildly green shoots appear in a bed that was consciously established years ago, anticipating future enjoyment of asparagus with citrus or hollandaise, roasted or gracing a smooth risotto. Maybe the gardener planned to remain for the harvest; most certainly it was an act of generosity to those who would follow. What appears to be—and is—a gift of the present is also a legacy from the past. Buon appetito.

  —Diane Farris. 

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