In the Kitchen
Finally the first flush of asparagus spears! Spring has truly arrived. Last year's fronds were cut a little tall to hold the fluffy insulating topdress in place.
I cut the spears just under the surface with a sharp knife. Some folks snap them off. You just don't want to damage the crown of the plant. I got enough for dinner this time. Soon we'll be picking every day.
I like mine plain with a dash of salt, and my wife has hers with a dallop of mayonaise. The kids however love hollandaise sauce, so I made it for a treat. Raise the temperature of the yolks gradually and whip them to a pale yellow. Add cooled melted butter and lemon juice. Yummm.