asparagus season is back in western massachusetts! admittedly, it's not my favorite vegetable, but i love it when it's at its peak. it's called "hadley grass" out here + has quite the devoted following. a local creamery even makes an asparagus ice cream this time of year, dotted with almond slices, that's surprisingly delicious. last week, we bought a bunch of hadley grass from a farm stand across the street from the flea market + used it for my favorite risotto recipe in the world.
find the aforementioned recipe here, from edible pioneer valley. i omit the mushrooms, use a little more wine + a perverse amount of parmesan cheese (usually double what the recipe calls for). this year, after a lightning bolt of inspiration, i topped the whole thing with a fried egg.