Well, maybe 300 anyway. It’s from my file. Spring is here or very near. That means fresh asparagus, grown locally, will soon be available if it isn’t already. You’ll have choices in the market other than the jet-lagged variety from Peru or Mexico.
This morning I had a creamy, slightly crunchy one-egg omelet with asparagus, spinach and three blend shredded cheese. Oh my. It was GOOD!
If this picture energizes you, go to the food page of this blog and find more spring asparagus recipes. Or….
At the very least think asparagus-filled spring.