Spring Green

On my way up to Petaluma to have lunch with cousin J-Yah, I stopped at the Thursday Marin Farmer's Market and scored some treasures for dinner, fresh asparagus and the last bunch of green garlic at the Full Belly Farm stand. They also had some gorgeous little dried cranberry beans and popcorn, which I will try later, but today the fresh spring greens were calling my name.

I like fresh veggies cooked as simply as possible, so all I did was butter steam a few fat spears of asparagus in the same saute pan as the halved green garlic until the asparagus was bright green and the garlic had relaxed its tight formation a little and was slightly browned on the outside leaves. Like the lovely spring ramps we used to enjoy when the snow melted in upstate New York, the green garlic lent a mild flavor to the already fresh and flavorful asparagus. Heavenly spring green!