Even though it’s Saturday, and a beautiful, sunny warm spring one at that, we are happy to be in the studio. Not that we aren’t wishing we were outside, taking in the fresh air and working in our gardens. But while we worked away this morning, we had these big fat asparagus to look forward to for lunch today. We peeled the zaftig beauties, boiled them until tender, then dressed them with lots of salted Irish butter and thick shavings of aged parmiggiano-reggiano. One of us ate them with fork and knife. The other with her fingers. Both ways perfectly correct at our table. We’d sacrifice a day off anytime for a working lunch like this.