salami and asparagus

It’s finally warm in Seattle. We had this unseasonably cold May, after a mild winter, and everyone is confused by what the weather will be next.

However, yesterday, we had a lovely picnic with our friend Jenise, in the middle of a community garden, and we were all wearing short sleeves.

We brought lots of food, far more than we could eat, but this was my favorite plate. Blanched asparagus, lightly salted, alongside slices of salami from The Swinery here in Seattle.

All year long we wait for local asparagus. Eat asparagus in January and you’ll be sadly disappointed by its lack of taste. But when the stalks are grown just on the other side of the mountain, the taste is fresh and green and full.

We wait all year for asparagus season.

Luckily, it’s always the season for cured pork.