We got a little surprise at the Midtown Farmers Market yesterday. Only the second week in May, but Peter and Carmen had a few small bundles of asparagus. We almost missed them — it pays to make a couple of passes through the market.
The first asparagus of the year is always a cause for celebration. And simple treatment: I sautéed these spears briefly in olive oil and sprinkled them with sea salt. Nothing else needed.
