Asparagus season is here!

Hooray Hooray! It’s spring, and one of the best parts of the season is fresh asparagus. Two things have made my asparagus night fantastic.

#1: Animal Vegetable Miracle, by Barbara Kingsolver has a whole chapter, “waiting for asparagus” about how this is the vegetable that introduces the season of plenty. Asparagus takes a while (actually, 3 years) to mature until it’s ready to eat. However, after those 3 years, you will have the most loyal vegetable in your garden. It’s such a short season, usually just a few months from April to late May, early June, but it might be one of my favorite vegetable-eating few months.

#2: Jamie Oliver’s Food Revolution led me to his website, jamieoliver.com

There are tons of great links here, but the one I specifically want to lead you to is “Jamie’s Italian’s Asparagus Fettuccine”

I followed the recipe, except for these two details: I don’t even know what a courgette is, and neither did my local produce guys. They looked at me like I had a third eye when I asked them about it. So, hence, no courgette. Also, I added a sprinkle of salt and pepper on the plate before eating. Other than that, I followed the directions.

Delicious. Truly. So go get some Asparagus, and enjoy!