Asparagus

Dear 2014 Ontario asparagus crop,

As residents of Peterborough County, we would like to
thank you (so much) for, well, for tasting so damn good.
We love you.

Signed, your big huge fans,
Anne + Doug
xoxoxoxoxo


One of the nicest things about living in a country that is frozen solid half of the time, is watching and waiting. Waiting and watching.
For the day when Spring bursts into Summer, (with trumpet blast! With harp and lyre!), and brings yummy things out of the (very recently frozen) earth.
Hallelujah.
One of these things, perhaps the best of the most fleeting of these things, is asparagus.

We try, for the most part, to resist the temptation to jump the (short) season by buying the pale tasteless (but early) substitutes, (of veg or fruit, for that matter), from Chile or Mexico or California...
(Well, mid-Winter plump juicy grapes excepted).

It makes the Ontario arrival all the better.
We've waited and waited and waited, until finally, they're HERE!

We are not picky as to thick or thin, though one of our fave foodies insists that the thick-stalked asparagus is best, (more flavour and texture).
No fuss about shape or size here. The main thing is this.
Do Not Overcook.

But first, let me say this. In spite of pontificating, (with the 'Do Not Overcook' remark), in my humble opinion, even overcooked asparagus has a certain je ne sais quoi.
If only as a throwback to my 1960's suburban Toronto childhood-of-the-overcooked-vegetable.
Give me a limp grey overcooked asparagus stalk, wrapped in a cheese whiz spread white bread slice, toasted under the broiler to crispy brownness - anytime!

For the best (simple, minimal) asparagus, here's what we do:

• 1 bunch asparagus
• water
• 2 tbls butter

In a 12" cast iron frying pan, heat a shallow layer of water.
Wash asparagus. Snap off ends.
When water boils, gently lay stalks side by side in pan. Cover to return to boil then remove lid.
Cook for 1 or 2 minutes.
Drain off water.
Remove with spatula to a (simple but beautiful) serving platter. Place 2 or 3 knobs of butter on asparagus.
Serve immediately.

Eat with fingers. (Socially acceptable, even at Downton Abbey.)