Every.Single.Day.

This is officially week three of asparagus season here in the Mid-Atlantic. That means I’ve eaten asparagus no less than 21 times, although the once-a-day-estimate is certainly low given that I at asparagus twice yesterday, and that’s before I cooked dinner.

Why the obsession? It’s not, as you might think, just to torture my husband who will crying “uncle” and day now, even though I will still be serving asparagus for the next 4-5 weeks. I eat asparagus as though each meal might be my last because in the near future, it will be, at least for this year.

Asparagus has a short season. Not tart cherry short, but pretty darn short nonetheless, and while it is here, sweet, crisp and tender, I am going to enjoy every stalk that I can. Right up until that last week when I bring home a bunch or two from the farmers market, still hoping, only to discover that the magic is gone and it’s time to move on to the first zucchini. At least until next year.

Asparagus fried rice

Serves 6

Fried rice has never tasted this fresh or light. Loaded with spring vegetables and easy on the salt and grease, you may never order this favorite for delivery again. With left over rice already on hand this one dish dinner will be ready in under 30 minutes.

For rice:

• 2 eggs, lightly beaten

• 1 tsp toasted sesame oil

• White pepper

• 4 tbs vegetable or peanut oil

• 1/2 lb Shitake mushrooms, thinly sliced

• 1 lb bunch asparagus, ends snapped + cut in 1” pieces

• 1 bunch scallions, thinly sliced, whites and greens separated

• 1 tbs minced ginger

• 2 cloves garlic, minced

• 2 cups day-old cooked rice

For sauce:

• 3 tbs oyster sauce

• 2 tbs soy sauce

• 2 tsp toasted sesame oil

Directions:

• Whisk together eggs with 1 tsp sesame oil. Season with white pepper and salt. Warm 1 tbs vegetable oil a non-stick skillet over medium heat. Add egg and stir to scramble. Reserve.

• Return skillet to medium-high heat with 1 tbs oil. Stir-fry mushrooms until just beginning to soften, about 3 minutes. Reserve with egg.

• Return pan to med-high heat with 1 tbs oil. Stir-fry asparagus until bright green, about 3 minutes. Reserve with mushrooms and eggs.

• Whisk together sauce ingredients.

• Return pan to medium-high heat with remaining 1 tbs oil. Add scallion whites, ginger and garlic. Stir-fry for one minute. Add rice and warm through, breaking up clumps, about 2-3 minutes longer. Add egg mixture and warm through for another minute. Add sauce and stir to combine. Season to taste with salt, white pepper and another splash of soy sauce if needed. Serve sprinkled with scallion greens.

TIP: once you get cooking this dish moves fast. Prep all of your ingredients ahead of time and get ready to eat less than 10 minutes after you move to the stove.