It’s finally up. Hadley grass. Pioneer Valley’s famous asparagus. No need to shave tender stalks, just cut off the ends. Blanch until cooked but still crisp. Stop cooking with cold water and divide on small plates when room temperature. On each plate, sprinkle the asparagus with dried oregano (crushed in the palm of your hand), ground white pepper, halved cherry tomatoes with a pinch of celery salt, fresh basil leaves chiffonade, crumbled Stilton cheese, and drizzle with the best Balsamic vinegar you can get.
My favorite Balsamic vinegar is Fini.