This spring I am especially excited about asparagus. I think that is because everything is late this year, so we have been waiting a long time for anything fresh and green. I have been to a couple of farmers markets this past week, and asparagus is the best vegetable I can find. So far, it has been hard to find any greens. Asparagus tastes best with minimal preparation. It needs to be washed thoroughly and can be eaten raw to get the most nutrients. My kids like it best when I stir-fry it in a wok or skillet with a little olive oil and salt. After washing it, I chop off the tough ends. Then I stir-fry it in olive oil for about five minutes, depending on the thickness and size of the asparagus spears. While cooking, I keep checking the tenderness with a fork, and when the spears are tender-crisp, I turn off the heat and serve them with a little salt and sprinkle of Parmesan cheese. It is very simple, but sometimes simple is the best when you want to bring out the true flavor of the fresh vegetable.
