Well, it’s that time of year again: the time when I wonder why I never considered that one day we would not have four people at home when I planted all that asparagus. I’m picking about a pound a day now, and even though we are less than a week into asparagus season, it’s already becoming more than Jared and I can handle. In fact, Jared is in the kitchen right now warming up the oven to roast some asparagus to go with our lunch. We like it roasted in the oven with a little olive oil, salt, and pepper, and then drizzled with a little lemon juice. Earlier in the week I cut off the long ends of some tall stuff, chopped it thin, and used it instead of greens in our Korean dumpling soup. That asparagus tasted impossibly delectable.
I ought not complain because few things taste better than fresh asparagus, and we get more than we can possibly consume every year, but .. it’s a lot. Sydney will be home next weekend. I’m counting on her to be able to keep our asparagus bounty in control.