Saturday: asparagus

Yesterday at the market we picked up some local white asparagus. I did a very simple preparation: after peeling it well I boiled it in a stock made from water, sugar, salt, and the asparagus peels. The cooked spears then went onto a napkin and we ate them with salt, butter, and dried ham. Thought it took me a while to understand the appeal of white asparagus, I definitely get it now.

As sides I made a batch of brown rice and sone pan-roasted cauliflower with spring onions.

Together with a big green salad this all made for an excellent late-spring meal.