asparagus

“The asparagus sprang up every spring without fail, an old friend, a capsule of history from when life kept growing, birthed from a better time.”

After the rich and hearty stews of winter, I am craving lighter textures and brighter flavors, and everything I see — little green peas, thin spiky asparagus, feathery fronds of fennel — I want.

For a Mediterranean flavor profile, try stuffing them with couscous, white beans, chopped asparagus, olives and tomatoes, seasoned with Mediterranean herbs and spices.

In the dense warren of stalls, the best-looking produce is displayed prominently: ripe bananas, glistening limes and orderly rows of broccoli and asparagus.

At the turn of the 21st century, California growers were farming more than 36,000 acres of asparagus.