With the crazy weather that we have been experiencing, it is hard to believe that the first day of spring is still almost one month away. Traditionally the first of the local spring vegetables to hit the market are asparagus, and they have already arrived. Not that there is anything wrong with the humble winter crucifers and squashes, but it is always exciting to taste the first new tender crop of asparagus each year; it signals that summer is right around the corner.
Now on the menu, on its own as well as accompanying the grilled 22 oz. ribeye steak, we are offering wood-grilled local asparagus in Meyer lemon brown butter with mint, chile arbol and toasted almonds.