May still be around the corner, but spring is here. How do I know? By the best sign there is: I had my first asparagus of the year this week. By the end of its season in early to mid summer I will be good and sick of the stuff, but right now, during this brightly sunny but curiously cold week in San Francisco, the clean grassy flavor of asparagus hits the spot.
This early in the season, when my love for asparagus remains strong and true, I like to keep it simple. One of my favorite ways to cook it is to roast it. A few years ago I also discovered that truly fresh, tender asparagus can be thinly sliced and used in salads (like this one, above) to great effect. For something a bit fancier, try asparagus with vinaigrette and hard-cooked egg.
Each week, the Friday Food Files are deliciously brought to you by Molly Watson. For more on Molly you can visit her in one of many wonderful places:
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