Yes, you are totally out of season and criminally expensive at the grocery store.  Yet I still buy you, of the curvaceous lengthy stems, bursting forth with verdant health and the promise of spring time.  Asparagus, you are the most delectable when blanched for 20 seconds, bathed in ice, then tossed in the sexiest olive oil around, sprinkled with truffle salt.  No more, no less.  You are indulgence one can feel virtuous about. Clearly, I am in love.  So is D.  It's getting serious.

1 comment:

  1. you know what makes me really mad? when people pay a load for asparagus then OVERCOOK IT! i do just what you do, though i probably leave them in for one minute then dump out the water and swirl in olive oil and sprinkle with kosher salt. then i slide it back out onto the plate and viola!