The farmers market is moving into full swing now that local produce is available. After rhubarb, the next most reliable local crop is fresh asparagus, and we try to work that into as many meals as we can.
I like to combine it with mint from my garden in a quick cooking pasta dish. You could use just about any herbs in this – oregano, basil, sorrel, mint, parsley; alone or in combination.
The idea for this came from one of those cookbooks I love to read for inspiration, this one about 30 years of the . If it works for them, why not let it work for me? I cut the proportions to suit our small family, making a nice small batch for a garden supper.
Link to recipe: pasta with asparagus and mint
More ideas for asparagus: