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I think I found my new go-to condiment! Our good friends Colin and Kristen from Blue Bus Cultured Foods have started fermenting preserved lemons. They are so darn delicious and very versatile. I love how pungent, refreshing and melt in your mouth delicate they are. I was really excited to pick up a jar at the farmers market last week and experiment. This “relish” was a true accidental home-run experiment in the kitchen. The flavors of the lemon, anchovies, garlic and parsley make up the components of  a really flavorful relish. And piled on top of the asparagus was the perfect way to enjoy it.  I actually cooked the relish right along with the asparagus which was nice because the garlic mellowed out, the anchovies got crispy and the lemons were warm and tender. You could easily pile the relish on afterwards but I actually love how the flavors mellowed as everything cooked together. This is a great seasonal recipe to help you celebrate the early spring bounty and I hope you all love it as much as we do. All of you Gorge friends and Portland area folks, you can find Blue Bus Cultured Foods at New Season’s and in Hood River most of our grocery stores and the farmers market. If you live outside the area you can find preserved lemons at specialty grocery stores, online or you can make your own! There’s lots of recipes out there!

Cheers to all the wonderful flavors of the spring harvest!