Prosciutto Wrapped Asparagus

If you haven’t had a chance to check out Barabara Kingsolver’s new bestseller, Animal, Vegetable, Miracle, it is worth a trip to the bookstore or getting on the library waiting list. Based on Kingsolver’s own life experience of a year of eating seasonally and locally, the text is both informative and inspiring and is a perfect read for early spring when the seasonal produce slowly begins to diversify, bringing a variety of fresh vegetables and new excitement into the kitchen.

The excitement in my kitchen the past couple of weeks has been the arrival of asparagus at the farmer’s market. Knowing that the local asparagus season is only going to last a little over a month, I have been emphasizing it in my dinner menus, which means it is on the table a few times a week. One of the challenges of eating seasonally is enjoying ingredients without falling into a food rut.