Having decided that the environmental costs of imported asparagus are too high, I have resolved to only eat local. And now it is in season!

Earlier this week, I just roasted some asparagus in the oven with olive oil and salt, and it was divine.

The next thing I am going to make is Jamie Oliver’s Asparagus soup. You poach eggs and float it in your soup bowl on top of toast. Egg yolk and asparagus are a match made in heaven.

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Anybody else have some spring foods you have been waiting for?