‘Tis *That* Season
We’re now in the middle of asparagus season. Yummmmm.
That is all.
PS My favorite asparagus treat” freshly picked asparagus, steamed and still hot, laid over a spread of Gulden’s mustard on a piece of still-warm sourdough bread toast, topped with a slice of muenster cheese melted over the asparagus.
I’ll have to try that. It’s hard to beat anything that has warm sour dough bread and melted cheese as part of the recipe.
Right now my favorite way of preparing them is brushed with oil, sprinkled with some kosher salt and grilled to perfection. Simple and hits all the right taste buds. Yum