Photo by Michael Piazza / Styled by Catrine Kelty

Trim and discard the pale, woody ends off a bunch of fat local asparagus and peel the bottom half of each spear. Slice diagonally into 1-inch pieces and sauté in 3 tablespoons butter along with some finely chopped shallot and/or garlic. Season with salt and pepper, then add about two cups of mixed sliced local mushrooms (like Fat Moon Mushrooms or Mycoterra Farm); cook until lightly browned and softened.

Stir in ¼ cup of crème fraîche or heavy cream. Rub toast with garlic, drizzle with olive oil and top with asparagus-mushroom mixture.

Sprinkle with minced chives, tarragon or other soft spring herbs.

This recipe appeared in the Spring 2023 issue as part of a larger story: A Toast to Spring.