Asparagus on toast

And then finally, after months and months of deep, dark winter, true signs of spring start appearing in our veggie garden and on our farm. Everywhere you looks there are blossoms, new leaves, shoots and growth. Plants and trees that have sat still for a whole season look like they are finally waking up, stretching out and preparing for the warm days to come.

Asparagus is one of the first and truest signs of spring, after the daffodils.

Every year when spring-time comes I stop my car half way down the driveway most days to check for the green spears. Every year I walk up and down the asparagus row and carefully examine the mounds for any green shoots. I curse myself for not remembering to clear it of weeds better and inevitably snag myself or my clothing on the blackberry thorns.

By the time spring comes along, I am desperate for new flavours. I am grateful for the leafy greens and broccoli that have kept us going for the past few months over the hungry gap, but am keen for something new.

This year I got distracted and after careful searching for days, I didn't get back to the asparagus patch for a week. In this time I had seen localish asparagus at the fruit and veg shop in town and was confident ours wouldn't be too far behind.

And then one fine afternoon I grabbed the girls in between farm chores and together we went to survey the scene. And we were rewarded big time!

With fists full of the glorious green spears.

We wandered up and down the row cheering and picking and tasting and dreaming of the feast we were going to cook up for lunch.

My farmer boy cooked it.

He heated up a knob of butter and a dash of olive oil in a hot pan.
He placed the asparagus in the pan and cracked some black pepper and some rock salt on top.
And then he shook the pan occasionally to coat the asparagus and turn them.
We like ours a bit charred so he cooked them for a few minutes and then tipped them out onto some sour dough and then drizzled the rest of the juice over the top.
And lastly, a squeeze of lemon.

Simple. Seasonal. Scrumptious!!

Asparagus is one of those vegetables that practically grows before your eyes and needs to be picked each day. So over the first few weeks of spring we'll prepare it in every way we can think of. Old recipes and new faves.

Until just like that, we'll get a bit sick of eating it and asparagus season will be over again for another year. Seasonal growing and eating is clever like that.


Do you love asparagus?
What's your fave way to dish it up?

Happy weekend peeps!

xx