Monday 18 June
On one of our first trips to Findlay Market a couple of decades ago, we heard one of the marketeers calling out that he had "nice fresh sparrowgrass." Sparrowgrass? Yes, it was extra-thin asparagus, and though we like the etymology of ἀσϕάραγος too, we were happy to get a nice bunch of "grass" on Saturday and roast it today.
With it we had an extra-thick strip steak, grilled to medium rare. One needs nothing else.