For my money, asparagus rival ramps for the altogether-made-up title, "Spring's Greatest, Most Delicious Vegetable." Gloriously grassy (which makes sense, since asparagus is a grass, of sorts), asparagus is a perfect foil for many of spring's other goodies, such as farm-fresh eggs, chives - though it's no stranger to the more wintry parmesan and balsamic vinegar.
Over the last two weeks, I've made my way through four bunches of asparagus - some roasted, encrusted with grated parmesan, some blanched and dipped in homemade mayonnaise, some steamed and topped with an improvised, raw hollandaise (really just homemade mayo with extra lemon juice and chopped chives).
My cravings for strawberries, tomatoes and corn haven't abated, but the asparagus binge is helping to alleviate the pangs - for now.
