Spring loves to gloat about its mostly green, crisp vegetables, doesn’t it? It’s primetime for vegetables like artichokes, snap peas, peas, radishes, and my personal favorite, asparagus. I’ll gladly pay the pee price for them. Consuming these vegetables during spring vs. non-spring isn’t in the same galaxy. Although asparagus is available year round, the fat stalks that slowly materialize in the months of April and May make those skinny ones look pathetic. First world, I’m-a-huge-brat conundrum, yes, but a huge conundrum nonetheless.
Since the plump asparagus are special, I’m often torn (and anxious, duh) about how I should prepare them, because it must be THE BEST EVER ALWAYS. Because they’re special! Because they’re limited editions! I’ve endlessly fussed and made salads out of them, grilled them and added a bunch of crap like toasted nuts and dried fruit, made soups, purees, etc etc etc. But I always find myself longing for utter simplicity. If I had to choose one way to eat primetime asparagus, it would be just like this. Blanched (quickly boiled and shocked in ice water), and served with a tangy, shallot-y, basic vinaigrette.
You might be like whhaaaat? Get out of here with your boring recipe! Trust me. Like most remarkable foodstuffs, they’re best unadorned and not overthought. Because if they’re growing when they should and how they should, then they should just taste the way they should, right? Absolutely.
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