It’s here! The first English asparagus, the best vegetable on the planet as far as I am concerned and, alas, a very short-lived one. I spotted some on sale as I walked home and all thoughts of the butternut squash I was planning to cook disappeared. I then proceeded to exhaust myself thinking of all the possible ways to cook it; a risotto came to mind, then a tart, then trying to make a hollandaise at last…but then I stopped. On its first outing of the year, I decided against anything complicated. I steamed it with butter then dipped the spears into some soft-boiled eggs. Spring on a plate.
This month’s recipes