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Winter is behind us and the sun is starting to warm the soil in our gardens in preparation for the glorious days of summer just around the corner.

At this time of the year, one of the first shoots of the season is asparagus, a local vegetable that screams springtime to me. The local season is relatively short and while we can buy asparagus all year round from across the globe, locally grown always tastes that much better.

Asparagus and butter go together like peanut butter and jelly, Fred and Ginger, SpongeBob and Crabby cakes. The asparagus recipe in this issue has everything to make those delicate spears of green goodness pop.

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