It’s early March and the local asparagus season is here. Asparagus is the first of the spring vegetables to come into season. Pretty soon we’ll have local peas, favas and green garlic. We store the asparagus in containers filled a quarter of the way with water, not unlike flowers. This keeps them fresh and crisp for a couple of days. We’ll be seeing asparagus in all it guises the next couple of months on our menus.