I love spring. The asparagus has sprung and the flowers are blooming. We planted asparagus a few years ago and it is taking off like crazy.
We have three different varieties. I like them all. The purple is pretty; can’t say it tastes different but it is a lovely color raw and still pretty when cooked.
I just did a quick saute today. About 5 minutes over medium heat with a tablespoon butter and a clove of minced garlic. We like a bit of crunch so cook longer if you prefer more tender asparagus.
Enjoy ~ Kimberly