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And so the season starts. We have been waiting for this time. Now there are piles of fat asparagus and neat bundles of succulent spring onions at our farm markets. The cooking is easier—a butter bath and a shower of fresh chives make everything delicious. Let the games begin.

Found local asparagus from South Jersey at the Trenton Farmer’s Market on Sunday and saved them for today’s lunch. Our very first taste of spring. How glorious, served in a puddle of melted butter. We had a few artichokes leftover from Easter in the fridge that we needed to use up, so we braised them with onions and lemon in white wine and lots of olive oil. The sweet lemony braising liquid commingled with the buttery asparagus perfectly. A taste of more to come.

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