Friday, May 11, 2012
In this case the stalks were from three miles away and were purple. Often I peel the stems before cooking asparagus, but I don't do that with the purple variety. Purple is only skin deep and I definitely want to enjoy the purple.
It's a quick harvest and there are only a couple of days left at this farm plot, though the green variety should be ready in a few days and last for about a week.
Last night I steamed the spears, placed them on the plate and topped them with two poached quail eggs, a little salt, some pepper and some toasted bread crumbs. Simple but delicious.
It was also a beer night - more on that later.