Yep, that's local Ontario asparagus at long last! Along with some fresh free range eggs I picked up with the idea of making this lovely recipe from Jamie Oliver. Except we ate every stick of it already; steamed, sauteed in butter, in omlettes and with pasta. Asparagus for breakfast, lunch and dinner- this is how I ended up with kidney stones one year! Now that I know that I need to double up on my water intake to flush the excess calcium oxalate (also found in most dark green veggies), I'll eat it till I'm sick of it! I picked up some more at the Sorauren market today and tomorrow I'm teaching a canning workshop using my pickled asparagus and fiddleheads recipe. I'm going to make that soup yet and I still need to freeze some for next winter too.
Is there anything better than fresh locally grown asparagus?
(It was worth the wait.)