…Arugula makes pasta taste delicious. Yoga is good for my back, but hasn’t had the same benefits for my soul. Just because you read someone’s blog, doesn’t mean you know what’s going on in their life. Loyalty isn’t always rewarded. The hard conversations are worth it. Confidence comes from experience, and mistakes. My wardrobe will never be as cute as I want it to be, and I need to get over it (just as soon as I get myself a pair of those Hunter boots!) Cilantro is highly perishable. Eating local and seasonal takes a lot of planning. I don’t know the Bible as well as I should. When it’s raining, $6 to park rather than wait for a bus is totally worth it. Today’s high school student has a lot more pressures than I did just 10 years ago. God called Abraham to start walking before giving him the destination. Seeing good friends go really hurts…

I love asparagus. A lot of people do. Jonathan does. His dad does. Lori does. Maybe even you. If you do, then you’ll care about these tips I’ve decided to share, courtesy of the book Animal, Vegetable, Miracle and this month’s issue of Real Simple:

?Once you plant your first asparagus seeds, you have to wait THREE entire years for a harvest.
?Asparagus grows so fast that its spears must be cut everyday
?Of all familiar vegetables, the season for local, fresh asparagus is the shortest because the plant needs an entire summer to store up enough starch for the next year. Unlike other plants that simply die at the end of the season, asparagus ends only when the grower decides. But a smart grower realizes that by stopping the harvest, a better crop will emerge the next year. So, all that translates to: enjoy the fresh asparagus now while it’s in season!
?Asparagus is best eaten the day it is cut.
?To pick a good bunch, look for firm and straight stems, with the buds tightly closed. Look for bright green coloring and avoid spears that are shriveled or wet or have thick, woody stalks.
?To store, wrap the cut ends in a damp paper towel and keep in the fridge for no more than three days. For peak flavor, eat as soon as possible.
?Asparagus is good raw, blanched or roasted. I make mine on the stove with olive oil and salt.

As Barbara Kingsolver says, “Respecting the dignity of a spectacular food means enjoying it at its best.” It sounds a little dramatic, but after we ate our asparagus last night, I believe it. The asparagus had been cut only the night before, so it was fresh and perfect… flavorful and delicious.

Here’s to a perfect, asparagus filled month!