Every year, we get so excited about spring and the coming of spring vegetables to our farmers’ markets. This year was no different, and we were thrilled when asparagus showed up this past weekend.
We bought five bunches from three different vendors: two from Highland Orchards at Fitler Sqaure, two from Rineer Farms and one from Beechwood Orchards at Rittenhouse Square.
We didn’t have any specific recipes in mind and pretty much improvised.
After we got home from the markets on Saturday, we bundled the asparagus with some prosciutto we had on hand and served them with a couple sunny side eggs. We also picked up the always delicious Red Fife loaf from Metropolitan Bakery.
That night, we made cod amadine with asparagus. We didn’t take a picture that night, be we had made it one time before. Not coincidentally, we made it almost one year to the day. April is asparagus month!
For brunch Sunday, we made simple asparagus and cheese omelets. We didn’t take any decent pictures, but imagine omelets with asparagus and cheese and you’ll get this idea. Here’s a similar picture from last year:
We used our last bunch on Monday night. We had some peas from last year in the freezer, so we made red pepper gnocchi with asparagus and peas with a herb lemon butter. It was loosely based on a recipe from the kitchn.
So much goodness! And that was just the first weekend of asparagus season. The next momentous occasion will be when we get fresh tomatoes!