Photo by Marisa McClellanThe asparagus has landed! Yesterday, when I walked by the Fair Food Farmstand, there they were—standing at attention in little bundles, thick and green and just the slightest bit purple at the tips.
Now that local asparagus will be flooding farmers’ markets around the city, I’ll draw your attention to Marisa McClellan’s trio of recipes from May’s Grid. She’s roasting it, pickling it and putting it in a tart. Personally, I can’t wait to get those suckers on the grill, and then squirt ’em with lemon juice.
How bout you Griddle readers? How do you plan to enjoy the first asparagus of spring?
