Asparagus are right here, right now vegetables. They don't last long and if you let them go too far, that's the end for the season, they put on their feathery leaves and it's no more for the kitchen. Consequently when we came home from our trip, I picked 450grams for one meal for two. Last night it was another 300grams for our pizza. The recipe is on page 185 and is delicious and simple. A lovely dough, a couple of onions sliced and sizzled until brown, asparagus, mozzarella, a little parmesan and a hot oven.
No asparagus tonight. Snow peas and coriander are calling and I want a curry.