Spring/early summer is one of my favorite food seasons (okay, let’s be honest here, I don’t think I have a least favorite food season, but anyway….) because with it comes asparagus.
Asparagus is a fairly new food to the list of foods I would eat, simply because until 3 or so years ago, the only time I’d had it, it was served to me rather mushy, slimy, and essentially flavorless. I was offered some by the ladies of Jay Hill Farm while at my local farmers’ market a few years back; initially I declined, but then after talking with them about how to prepare it and basically being “dared” to try it again, I bought some, took it home, cooked it according to their directions…and went back and bought some every week after that until asparagus season was over. As with many foods in my diet, I generally only eat asparagus seasonally, which means I get it for roughly a month to a month and a half, so I enjoy it as often as I can.
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