The Michigan–how do you take your plural–asparagus or asparaguses or asparaguys are on the shelves, and they are fantastic. These lovelies we had for lunch today have distinctive blue tips. The stalks are shaved, giving them a more delicate green. Suitable for framing. Unless you’re hungry.
Always make too much, always make too many. Doing so, if you have a couple ounces of restraint, will mean you have a couple leftover asparagus to enjoy with a rice dish the next day. Ahhh, leftovers. How did they become the poor cousins on/at the menu? Pictured here, brown rice, chopped tomato, and sliced asparagus. Served cool, with sea salt and fresh ground paper. No oil.