eat better naked

June 3, 2013

asparagus

There are generally no rules, but here’s a good one:  when the weather calls for stripping down, do the same with your food.  In this case:  in the buff is the way to go.  See here these beautiful spears of asparagus at a BBQ I went to this weekend.  Standing over a foot tall, they were grown by one of the guests at her home in Howell, New Jersey.  They were as juicy as a peach and required no dipping at all.

That’s the trick with local and seasonal — it really needs no dressing up. So get thee to a farmer’s market if you don’t have a bountiful backyard, and eat these in their birthday suits.

And if you’re feeling especially frisky, there’s always this.

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