There comes a season
Slowly rises from the soil
It takes the right temperature
And the right moisture
To make asparagus happen.
It is sold at the local farmer’s market
At exhorbitant prices, now
That the farmer’s market is
A fashionable place to be seen.
A farmer, not far from here, has
A roadside stand, which includes
A large wooden spool table,
A metal locked box, chained,
Rolls of large bags,
And 3 large crates, full,
At least at the beginning of the day.
Half the price of the market offerings,
The farmer presents spears of all shapes
Some short and squat, some tall and thin,
And some in between.
Which I choose depends on my mood
And my purpose.
My favorite, and I do mean favorite,
Way to prepare asparagus
For delightful consumption,
After soaking it, washing it, and
Soaking it some more, then snapping each
Spear where it is meant to snap,
(no fibrous spears for me, thank you)
is to steam it,
Cooked until tender but never mushy
Lavished with butter, and salt added.
Another favorite is
cream of asparagus soup.
(I have the BEST recipe ever!)
When asparagus is in season,
It is eaten daily,
Until it is not in season.