It’s an early spargel season (or asparagus to those who don’t speak German). The last two weeks in the garden have been more than hectic as the temperatures turned a barren canopy and grounds into late Spring lushness.
We have been eating greens from the garden for over a month as the claytonia explodes. Even though it has bolted in the heat, it is still tender and sweet. And the more I cut it, the faster its undergrowth and even more succulent leaves emerge. We can’t keep up.
Today the first spears of asparagus are popping and we are excited though wary. This first week we will be able to eat all the asparagus we desire. Then the deluge of over a pound (or two) each day for another month. There is only so much asparagus one can consume. Recipe suggestions anyone?
