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May is the month asparagus spears push up through the ground, and there's no better bounty this time of year. Yesterday I bought enough fresh cut green asparagus at Taft Farms http://www.taftfarms.com/ for three meals. Last night I peeled the ends and finished them off in a saute pan with butter, salt and fresh ground pepper. Tonight it's a Mother's Day risotto with asparagus tips and fresh English peas simmered in homemade vegetable stock. Tomorrow we'll have crisp tender shoots with a dollop of ChowGuys vinaigrette. You just can't get enough of a good thing, can you!