Asparagus is in season in these parts and that means a drive out to the North Fork of Long Island for asparagus, as much of it as I can afford and think we can eat in a few days. Leandro and I love it and usually just break off the bottoms, smear in olive oil and put under the broiler for ten minutes. We sprinkle them with salt and eat them with our fingers.
But sometimes, sometimes, we get a bit more fancy. Just a bit. Not complicated, because we don’t do a lot of complicated stuff, but just dressed up enough to make it special. Here are five terrific recipes for this springtime delight!