Asparagus, again

Asparagus and steakWe got a little surprise at the  Midtown Farmers Market yesterday. Only the second week in May, but Peter and Carmen had a few small bundles of asparagus. We almost missed them – it pays to make a couple of passes through the market.

The first asparagus of the year is always a cause for celebration. And simple treatment: I sautéed these spears briefly in olive oil and sprinkled them with sea salt. Nothing else needed.


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