Greens

The thing I was most aware of as I went for a run out this morning was the variety of spring greens. Growing wild in forestry plantations were ferns, bracken, brambles and, most beautiful of all, silver birch. In spring its tiny, delicate leaves are so bright aainst a dark backdrop.

I must have been thinking about greens when I was shopping, too. This is the first time I have ever bought asparagus. I've seen it blipped many times and one of my subs has told me how to cook it.

So, the question is, do I cook broccoli tonight or serve asparagus with roast chicken, or do I save the asparagus for tomorrow night to go with the chicken and rice when I have the chance to get ingredients for a sauce?