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Washington State produces many great local specialties, but we would argue that none are more emblematic of spring than our local asparagus. The fat, green spears seem to be filled to bursting with the crunchy vegetable flavors we have been missing all winter. Washington produces some of the best asparagus in the world, so we recommend eating it as often as possible during the season, then refusing to eat it until next year's crop arrives. In 2016, the asparagus crop arrived early (remember the warm spring of 2016? Seems like a long time ago now) but in contrast, 2017 has started markedly cold. The farmers we have spoken to are pretty sure local asparagus will arrive in April and are hopeful that the plentiful rain will mean an especially tasty crop. Le Pichet chef de cuisine David Cooper is finalizing spring menu items including local asparagus broiled with anchovy butter and herbs, served with butter fried croutons. Coming soon!
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