| By this time of year, I'm tired of the apples and root vegetables that were on offer throughout the long, cold, grind of winter, and I'm on the lookout for harbingers of spring: fresh leafy greens, parnsips, and particularly asparagus. We're still a little ways off from asparagus season in New York City, but it doesn't stop me from dreaming about it, or from grabbing some at the grocery store when the bunches on display look good. And when I do, I almost always cook it in a method very much like this quick, easy recipe for skillet asparagus. It seriously takes less than five minutes. Read more... |
