Living in southern California has a lot of benefits-beautiful beaches, great weather year round, and most important to me-fabulous produce at any time of year. I’m a firm believer of cooking with the seasons and eating locally grown food and living here affords me the luxury of doing just this. If we ever move somewhere with a different climate and shorter growing seasons, I would sorely miss shopping and cooking from the farmers’ market.
Spring has sprung and two of my favorite vegetables are back in all their glory-artichokes and asparagus. Both of these vegetables are so easy to prepare-a little steam and a little melted butter and you’re ready to go. Of course there are other preparations for both of theses spring veggies, but sometimes the simplest things are the best. For a stunning appetizer, take your steamed asparagus, wrap each spear in thinly sliced asparagus and watch it disappear!