Some people’s happiness tends to hinge on asparagus season and while you could purchase asparagus out of season, you sometimes get shunned for things like that here. Yet when that first locally grown asparagus finally decides to show its ruddy little face at the grocery store or farmer’s market it is advisable to buy it in bulk and find opportunities to creatively experiment with it.
Those first batches, especially, which are sweet and young, need nothing more than a quick roast in the oven. Or to be tossed with broccoli rabe and chickpeas and a dash of lemon juice, all of which is then thrown over some polenta, as is done here. Quick, simple and for the lemon lovers out there – utterly delicious.