Although the chilly weather on Sunday tried to make us think otherwise, Spring is here. Daffodils, tulips, and hyacinths are popping up everywhere. Evil rabbits are starting to decimate the buds and tender new plants popping up in your yard. Squirrels are digging holes in your yard for no apparent reason (there must be something there, you just have no idea what). Forsythia are bursting with beautiful yellow flowers from root to tip. The pink-speckled bark of Redbuds reminds you of the beauty that is right around the corner. And the delicate tips of Asparagus spears begin to poke through the moist soil.
One of the very first signs of Spring in a vegetable garden is the appearance of tender shoots of asparagus. The herbaceous, flowering perennial plant is one of my all-time favorite foods, and so I look forward to this time of year with intense longing. Unfortunately, the season for Asparagus is very short, just a few weeks or a month if you’re lucky, so make sure to track down local asparagus from local farmers, friends, neighbors, random people you see walking their dogs...just ask anyone. Once the season has passed, you can always find it in the grocery store, and with summer grilling season soon upon us there can never be enough of those deliciously tender stalks.