Sure, these were probably grown in a greenhouse, still, the colors were vibrant and the stalks were firm and juicy. These were the nicest asparagus I've seem in the market in ages.
After a quick toss with olive oil and salt followed by 20 minutes in a 400°F. oven, they were, infinitely sweeter and softer. We ate them with our fingers straight from the sheet pan. As we savored and laughed at the the way the juices ran down our fingers, it felt like springtime had finally arrived.
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