It’s that time of the year again! When you’re inundated with eggs and asparagus and you can’t eat them fast enough…

Every year around this time we are frequently checking on our historical asparagus patch (long ago a previous owner of this house planted this swath) to see if the spears are up yet. It’s so exciting to hear the fresh snapping sounds of asparagus being harvested (the only spring sound more thrilling is the greeting from the first returning swallow swooping overhead). We look forward to harvesting and eating the asparagus same day – the spears are so tender!

We eat asparagus sautéed or seared as a side, in our quiche, and sometimes I pickle them. Thankfully we only eat asparagus for about three weeks (after, we let the plants grow and start recharging the roots) otherwise we would probably get tired of it.

We should all plant an asparagus swath we might never get to harvest and eat…