Asparagus! Fresh and green with a mineral tang when cooked. Asparagus! Tiny green or purple stalks seemingly shooting up overnight out of the manure-rich loam. Asparagus, asparagus, asparagus. Roasted at 400 C! Slathered in good olive oil! Drizzled with sea salt crystals and a kiss of pepper!
...Actually, I'm getting ahead of myself. It will be a few years before we can actually harvest our little crop. H says they have to grow, go to seed and then come back again for a few seasons before they should be harvested. But oh. Asparagus is sweet in the spring.
PS. Pale pointing thing is my forefinger. That's how teeny the first shoots are.
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