At the Farmers’ Market Now: Asparagus
Asparagus at this time of year is pretty close to sublime. Beautifully tender spears are suddenly everywhere at the farmers’ market, but only for a few fleeting weeks. They hardly need cooking at all, so preparing them simply is the best way to let them truly shine. They’ve got a sweet yet assertive flavor that plays nicely with the delicate richness of eggs in an easy scramble, or the bit of crème fraîche in asparagus soup, or even the bright acidity of vinegar in a classic asparagus mimosa.