I swear, asparagus grows so fast it’s a wonder you can’t actually see it moving! Two days ago I cut down everything longer than 5 inches, and today I harvested two more big handfuls, over 2 feet long! With a surfeit of asparagus filling the fridge, Daphne finally decided to try a new ice cream recipe and made asparagus gelato. I must admit, I wasn’t sure what to expect from this, but it turned out to be quite pleasant, with a mildly sweet green flavor. We replaced the cream in the recipe with much healthier yogurt, which gave it a pleasant tartness, but otherwise stuck closely to the recipe. Quite nice, indeed.