Asparagus is, delightfully, a local food for us for 6-7 weeks every year. The farm that supplies much of Western Canada lies less than two miles from our place, as the crow flies.

We start out on the first of May eating asparagus up to three times a day. Some in the scrambled eggs or YUM Eggs Benny. Asparagus in pasta salad at lunch, and as a major side for supper. After a week or so we settle into enjoying it daily, and after a few weeks, it peters out to several times a week. That’s where we are now, with another week or so left in the season.

We like our asparagus “skinny,” an option you won’t find in a grocery store. It’s slightly more tender although, yes, there are more ends to snap off. Totally worth it.

I love it grilled the best. This is my default recipe:

Grilled Asparagus

1/2 pound asparagus, woody ends snapped off
A drizzle of olive oil
A drizzle of sesame oil
A drizzle of rice vinegar
A sprinkle of kosher salt
One garlic clove, grated

Massage the oils and seasonings into the asparagus. Grill over medium heat until slightly charred (or however you like it). I can’t tell you the time because it depends on how fat your spears are and how hot your grill is.

This is the simplest and THE BEST way to have the first major veggie of the year.

Soon we’ll turn our attention to other fresh veggies and forget about asparagus until we begin craving it again next April. But meanwhile, I have another week or so to enjoy this one.

This is a side dish Sadie from Raindrops on Radishes would come to enjoy by the end of her Trim Healthy Mama story! Like many of us, she’d struggle with the carb count at first, though.