We are on our annual local asparagus jag—we just can’t get enough of them. We buy big fat spears that we peel, then plunge into a big pot of salted boiling water for 3-4 minutes. We dress them with a  knob of good Irish butter, some fresh chives and their blossoms, and serve them with a pile of soft scrambled eggs. Have a lovely spring weekend, dear friends.

 

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