Every spring I get so excited about the arrival of new seasonal produce that I tend to overdose on the first ones to sprout up. Last week I found a way to incorporate asparagus into five different dishes, and in addition to being initially alarmed by my toxic smelling pee every single time (too much information?), I had a couple of bad bundles, and was ready to take a break 
from the Gumby-esque veggies and move on to the next green thing to show up at the farmer's market. That was until I made this recipe for asparagus with brown butter and pine nuts from the new cookbook I'm currently smitten with, Fast, Fresh & Green. Looks like I'll be putting brown butter on everything I eat from now on. Even cereal. Maybe ice cream. My new go-to asparagus recipe:Asparagus with Brown Butter & Pine Nuts
2 1/2 t kosher salt
1 bunch asparagus (cut into sharply angled 2-inch pieces)
2 T unsalted butter
1/3 cup pine nuts
1 t fresh lemon juice
fresh ground black pepper
Bring a salted pot of water to boil, toss in asparagus pieces and let them cook for 3 minutes. Drain, and spread pieces on a towel in an effort to lose excess water. Melt the butter in a large frying pan over low heat, add the pine nuts and 1/4 t salt, stirring constantly until the butter turns a nutty brown color. The butter turns quickly, abort the mission and start over if it turns black.
Remove the pan from the heat, and add the asparagus and 1/4 t salt. Toss, sprinkle with lemon juice, and season with the fresh pepper. Prepare to begin a love affair with asparagus that could last through July. Green beans, you'll have to wait your turn.
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