For many new yorkers, this is one of the most fun seasons, in terms of cooking.
especially because asparagus are in season!
Macrobiotically, this vegetable is not for everyday use, they are a little too "yin".
but as long as you do not overeat, i think we should just enjoy what the nature offers to us : )
only thing we may want to take into consideration is, "cook well", so you can add some "yang" energy to them.
so, how about risotto with miso?
saute fresh local asparagus with sesame oil, and maitake mushroom, seasalt,
add brown rice (maybe leftover), dashi stock, and miso and cook for a while.
here is a fantastic spring dish!
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