OK, how delicious is Washington Asparagus???

Just last night on the charcoal grill (yes, in the rain), I stoked the dwindling fire, worn out from slow-roasting a leg of lamb, readying it for the last dish to be cooked before we sat down for dinner. Fat juicy spears of Sunnyside asparagus had just shown up from Jackie's trip to our farm in Prosser. If they were pencil thin, she would have glanced over them on the farm stand table but these were perfect, better than a half inch wide with tight tips--and begging for the grill.

While the fire gained new life and the lamb rested, I made a quick anchovy, lemon (juice and zest ), flat leaf parsley and evoo dressing to bathe my first asparagus of the season. Putting just the lightest touch of olive oil on the asparagus before grilling saves you from the nasty taste and look of leftover burnt oil and black sooty residue. Then it was just a touch of salt and pepper and a hot sear. When the fire is glowing like this you'll get a nice char on the outside while leaving the interior just warmed and still crunchy. Within two minutes, we were dressing our spears and sitting for dinner. There is a real charm in waiting for the "local" season and while I don't always have the willpower, it's magic when I do!

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