Spring is lurching toward an early demise. It's been hot, and already we're seeing stone fruit in the market. Tomatoes can't be far behind.
Sadly, the asparagus season is almost over. Chris Zuckerman says next week will probably be the last.
And, too late, I just learned the best way to eat asparagus: Sautéed in butter. No steaming, no waterlogging. You want those crisp, brown blisters and insane, dark-sweet flavors.
I've always called the flavor of asparagus "danky." Today I called it "candy." (Which is "danky" inside-out. If you're into phonology, and someday I'll explain...)
I've been reading Barbara Kingsolver's new book, "Animal, Vegetable, Miracle," about her family's one-year effort to eat locally. I resisted getting the book because I'm afraid Kingsolver and I are pretty much the same nut case.
But Cranky gave me the book for a late birthday present (we've been too preoccupied with other business for that kind of levity), and I'm crazy about it so far.
She decided, after much agonizing, to "begin" their year during asparagus season. Hell, it was going to encompass 12 full months anyway; why not begin on an ethereal (and tenuous) note?
And this is where I learned the best method for cooking asparagus: No water. Just roll the spears around in a skillet of hot butter. Why didn't I know this before?
See ya next year, asparagus.
Fun footnote: I'm using a horribly generic title for this post. I keep hearing that in order to get traffic to your site, you need to use boring, Google-friendly titles. Well, guess what. I don't care about traffic, but if you're here because you're looking for a good way to eat buttered asparagus, you win!
Me, I'll probably lapse back into my lame pun titles from now on.