The Asparagus Course Asparagus—one of the venerable rites of culinary springtime. Sautéed? Roasted? Covered with an herbed béchamel? Or would that be akin to gilding the lily? Then the second ques...Read More
Asparagus Mimosa Classics, Golden Oldies, a side dish from back in the day—whatever you call them, those timeless, seasonal recipes are usually real keepers. This one has it all—asparagus ...Read More
Like Thomas Jefferson did in his journal, I mark the day in early April when the asparagus first arrives. It means spring—in so many ways. It comes every year, in the same place, at the same time, i...Read More