May 6th, 2017

Spears of Love

Image © Karsten Moran for The New York Times

Asparagus is one of my all-time favorite veggies—peeled and grilled, please.  I stumbled across this fantastic article in The New York Times that has lots of great recipes and a guide to the proper way to choose, store, and prep— ’tis the season of the green stalk.


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Chunky large hoops


Trio bag


High neck sweater in double face Shetland cashmere


Wrap skirt in wool felt


Elliptic Heel nappa lambskin ankle boot


Signet ring


Square sunglasses


Coat in double face cashmere


Crew neck sweater in double face shetland wool and cashmere


Elliptic Heel nappa lambskin ankle boot


Baroque hoops


Knot ring made of vermeil

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  • I love asparagus and we have it roasted in a cast iron skillet several times a week. There’s a restaurant in NY that has a white asparagus appetizer with a poached egg on it – so good! Great article, and I’ve also wanted a Majolica asparagus dish for a long time!

    KathyMay 6th, 2017  12:34 PM

  • Grilled and served sprinkled with coarse sea-salt!!!

    Claude RemainsMay 6th, 2017  6:26 PM

  • Love it with parmesan cheese

    That's Not My AgeMay 7th, 2017  6:45 AM

  • Gosh Preston
    You aren’t wrong- a brilliant article! I’ve saved it…

    RuthMay 7th, 2017  11:15 AM

  • Thanks for the article.

    Shaved asparagus pizza is a delicious and easy change of pace, too.


    AprilMay 7th, 2017  1:35 PM

  • Grilled asparagus and ramps tossed in olive oil, maldon sea salt and fresh ground pepper was part of my dinner yesterday and delicious!

    TracyMay 9th, 2017  12:52 PM


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