Noodle Mania

Catch the wave: Surely, you’ve noticed the ramen tsunami. Ramen shops are suddenly everywhere, the hottest trend to hit the restaurant world since, well, maybe forever. Wholesome, affordable, fast, and filling—what’s not to like about ramen? If you could eat ramen in the car, burger chains might need to worry.

But here’s what nobody tells you about ramen: You can make it at home. Easily. Most supermarkets carry fresh ramen noodles now in a refrigerated case. Float the noodles in rich broth with a silky six-minute egg. Add whatever vegetables you’re craving, a drizzle of sesame oil, a dash of seasoning. Shichimi togarashi (the Japanese spice blend) will give your masterpiece that authentic ramen-shop taste.

California asparagus are at their peak right now, tender and tasty whether they’re skinny spears or jumbo size. Look for tightly closed tips and several inches of bright green color. California asparagus growers like Couture Farms are world leaders in sustainability, fertilizing their fields with compost tea and composting all their packing-house trimmings. Father-daughter growers Chris and Caitlin Couture are proud of their soil’s productivity and health. On a warm day, the spears can rise six inches. Even Caitlin’s toddler son, Dylan, likes to get up close and eye level with the amazing, fast-growing “grass.”